I can’t take credit for this dish. This is something my husband fixes. His inspiration comes from a dish we ordered on every visit to Meson de San Javier, near the Puerta del Sol, in Madrid. It’s full of spice and flavor. You’ll want a nice baguette to sop up the garlicy, peppery oil. From our google research, it looks as if San Javier is no longer open. That is a pity. 🙁
10 large tiger shrimp, butterflied (we get a huge bag at Costco)
4 cloves garlic, chopped
1 1/2 t. crushed red pepper
1/4 c. olive oil
Heat oil with garlic and red pepper over medium heat until it begins to sizzle – approximately 3 minutes. Increase heat to medium high and add shrimp, sprinkle with salt. Cook, stirring, until shrimp are curled and they turn white (opaque). Serve with a crusty baguette (perfect for dipping in the spicy oil). Serves 2.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.