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.
These quantities are for 4 tapas-sized servings of 4 shrimp per person.
Recipes from the Road
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