Garlic Pan Shrimp (Gambas al Ajillo / Scampi–style)🍤🍤

Ingredients:
• 500 g large shrimp, peeled and deveined (tails on or off)
• 2 Tbsp olive oil + 2 Tbsp butter
• 4–6 garlic cloves, sliced or minced
• pinch of chili flakes or a few dried chillies
• salt & pepper, to taste
• splash of dry white wine or sherry (~2 Tbsp)
• Juice of half a lemon
• 2 Tbsp chopped parsley

Steps:
1. Prep the shrimp: Dry thoroughly and season with salt & pepper.
2. Sear shrimp: Heat olive oil (and butter, if using) over medium-high. Lay shrimp in a single layer and cook ~1–2 minutes per side until just pink. Remove from pan.
3. Make the sauce: Lower heat to medium. Sauté garlic (and chili) in the pan until fragrant (about 30 sec). Add wine/sherry and simmer briefly.
4. Finish: Return shrimp to pan, toss with lemon juice, parsley, and extra butter if desired.
5. Serve: On a platter with crusty bread or over pasta/rice.

⸻

🍴 Variations & Inspirations
• Spanish Gambas al Ajillo: Use plenty of garlic, olive oil infused with dried chillies, a hint of paprika, and finish with sherry vinegar and parsley. A vibrant tapas-style delight    .
• Classic Shrimp Scampi: Garlic, butter, white wine, lemon, parsley — a timeless combo. Bon Appétit’s version balances acidity, garlic, heat, and butter in perfect harmony ().