Source: Chez Piggy – Kingston, Canada
28 medium shrimp, peeled
8 tablespoons olive oil
Salt, to taste
2 tablespoons chile peppers, coarsely chopped
2 tablespoons garlic, coarsely chopped
Heat a heavy cast iron skillet until hot, add olive oil. When oil is hot, but not smoking, quickly add the shrimp. Test by dipping a shrimp tail in the oil, it should turn pink immediately. Briefly cook one side, turn over and add garlic and chili peppers. Cook until done, but do not allow the garlic to brown or the Gambas al Ajillo will turn bitter.