After spending so much time in Spain, we are hooked on "tapas". One of our favorites is "Gambas al Ajillo" (Shrimp with Garlic).

​We like this recipe (adapted from the Boston Globe) that serves the shrimp on a bed of wilted spinach. The key to this is to avoid over-cooking: garlic can quickly turn bitter and shrimp can lose their crunch when cooked too much.

​When done right the shrimp has just the right texture and garlicky oil is irresistible - so have plenty of crusty bread on hand.

This is a great one for a quick but healthy meal that looks and tastes like you're at a fine restaurant. Also great when cooking for just one or two. 
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