Monday, April 19, 2010

Recipe Of The Day: Gambas Al Ajillo (Shrimp w/ Garlic)

For those in the know it is National Garlic Day and here in California we love our garlic. Partly because we have such an abundance of this wonderful flavor enhancer due to our great coastlines and weather and two because of the influx of so many nationalities with various cuisines that call for the mighty stinking rose.
Today being the holiday it is, calls for this awesome spanish inspired dish Gambas Al Ajillo or Shrimp w/ Garlic. This dish is best served piping hot and as an appetizer.
Grilled Shrimp & Garlic (Gambas Al Ajillo)
3/4 cup olive oil
3 tablespoons freshly chopped thyme leaves
1 1/2 tablespoons ancho chili powder
6 cloves garlic, coarsely chopped
24 large shrimp, shelled and deveined
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced
Special equipment: wooden skewers soaked in water

Heat the grill to medium.
Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl.
Skewer the shrimp and brush with marinade.
Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown.
Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
Increase the heat of the grill to high.
Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side.
Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips.
Sprinkle with the remaining thyme and garnish with oregano leaves.

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