Shrimp al Ajillo
6 garlic cloves
1 pound large shrimp, peeled, deveined, reserve shells
¼ cup extra virgin olive oil
¼ teaspoon baking soda
Pinch red pepper flakes
1 teaspoon sherry vinegar
Italian parsley, chopped
Place the shrimp in a bowl. Finely mince 3 garlic cloves and add to the shrimp along with a pinch of salt, baking soda and 1 tablespoon of the oil. Thinly slice remaining garlic cloves and set aside.
In a sauté pan over medium-low heat, add the remaining oil, shrimp shells and pepper flakes. Set over medium-low heat and cook, stirring occasionally, until shells are deep ruby red and oil is intensely aromatic, about 5-6 minutes. Strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells.
Return flavored oil to skillet and heat over medium-high heat until shimmering. Add the shrimp and garlic and cook, stirring about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.