Spicy Sauteed Shrimp (Gambas al Pil Pil)

This is a classic Spanish tapa with variations in every region and no tapas bar would be complete without garlic shrimp. Shrimp are abundant off the coast of Spain and soaking them in salt water before cooking gives them a fresh, briny flavor, that is reminiscent of being just caught. Serve this tapa with lots of crusty bread to soak up the sauce.

Ingredients

• 1 tablespoon coarse sea salt

• 1 pound medium shrimp, peeled and deveined

• 3 tablespoons olive oil, virgin Spanish preferred

• 4 whole garlic cloves plus 1 teaspoon chopped garlic

• 2 tablespoons lime juice, fresh preferred

• 2 tablespoons butter

• ½ teaspoon ground paprika

• ½ teaspoon crushed chile piquin

• 2 tablespoons dry sherry

Instructions

In a medium bowl, stir the salt into 1 cup of water until it has dissolved. Add the shrimp and soak them for 5 minutes. Drain the shrimp and pat them dry.

Heat the oil in a heavy skillet over moderately high heat with the whole garlic until hot but not smoking. Add the shrimp and cook for a few seconds to seal in the flavor. Remove the shrimp.

Pour out all of the oil and discard the garlic. Return the shrimp to the pan and reheat over medium-high heat. Pour the lime juice over the shrimp and add the butter, minced garlic, paprika, chile piquin, and sherry. Simmer until the shrimp has turned pink, just a couple of minutes. Do not overcook.