GAMBAS AL AJILLO (PRAWNS IN GARLIC SAUCE)
Servings: 2

4 tablespoons extra virgin olive oil
20 large (1 lb.) fresh shrimp, peeled and deveined
8 cloves garlic, crushed
1 whole dried chili pepper, crushed (Guindillas or peperoncini)
salt and fresh ground black pepper to taste
1 lemon, juice from
1/2 cup white wine
1/4 cup chopped flat leaf parsley (for garnish)

Heat the olive oil on medium high in a large frying pan. Add the fresh shrimp. Fry for a few minutes until lightly browned.

Add the garlic, chili, salt and black pepper. Saute another minute over high heat.

Add the fresh lemon juice, white wine and another generous splash of olive oil. Saute until shrimp is fully cooked, and liquid is slightly reduced another minute.

Garnish with parsley and serve with rustic bread to soak up the lemony, olive oil.