Spanish Style Shrimp

Spanish Style Shrimp
Serves 6

I recently traveled through Spain and Mallorca, one of the Balearic Islands, where you guessed it… shrimp is big. What’s interesting is that most shrimp is overcooked and gummy. The secret is cooking it for just enough time, seasoning it well and making sure there’s a good amount of fat in the dish (shrimp is lean!).

This is super easy… serve with crusty bread.

Heat a large skillet over medium heat and glug in a few tablespoons of extra virgin olive oil. Add a hefty teaspoon of red pepper flakes and toast slightly to release their oils. Add 3-4 sliced shallots and a few cloves of sliced garlic. Add 1-2 lbs. of peeled and deveined shrimp that still have their tails on. Season well with salt and add a splash of rosé and tablespoon or two of sherry vinegar. Add 1-2 tablespoons of butter and stir until shrimp is JUST pink.

Roughly chop a head of parsley and stir in. Serve with the same dry rosé and crusty bread.

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