Gambas al Ajillo

Mark Boughton/ styling: Teresa Blackburn
  • Yield: servings

This base of Gambas al Ajillo is combination of shrimp, which is low and calories and saturated fat, with garlic, a healthy antioxidant, and the Spanish guindilla pepper. Guindilla peppers are medium-hot chiles that originated in Spain’s Basque County. The peppers get their heat from capsaicin, which is found in the seeds. Capsaicin is said to help speed up the metabolism – which we can use when we love to eat! —Jose Garces


1pound (26-30) shrimp peeled and de-veined, tails removed
6 guindilla chiles, broken open
10 cloves of garlic, mined
2cups extra virgin olive oil, enough to cover half way up the shrimp
Salt to taste
1/2 bunch parsley, finely chopped
2ounces lemon juice


  1. In a fire proof dish, large enough to lay out the shrimp in one layer (preferably a cazuela) add the oil, lemon juice, garlic and chilies.
  2. Place over a high flame until it starts to sizzle.
  3. Season the shrimp with a little salt and add them into the oil in one layer.
  4. Cook them for about 20 seconds a side then flip them over.  Sprinkle with a little parsley and serve.

—Recipe by Jose Garces