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Print this Recipe    Gambas al Ajillo

(Spanish Garlic shrimp tapas)

shrimps
garlic
olive oil
dry hot pepper

In a ceramic oven proof dish, pour some olive oil until it covers
the bottom. Add chopped garlic and a little piece oh hot pepper,
and put on the heat. When the oil is hot but not smoking, add the
raw (and peeled) shrimps. Serve when done in the same dish, and
remember the heat of the clay dish will make it cook a little
longer.

Variation: Champiqones al Ajillo (Garlic mushrooms)
Use the recipe for gambas al ajillo, but substitute the shrimps
for finely sliced mushrooms. Yo can also add some lemon juice so
the mushrooms don't go black.

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