Gambas al ajillo

If the shrimp are frozen, thaw them in the fridge. Rinse, pat thoroughly dry with paper towels and season with salt.

Wet shrimp spatter in hot oil and steam instead of sizzling, so be sure to dry them well.

Thinly slice the garlic and the chili into rings, and finely chop the parsley.

Pour the oil into a small frying pan or earthenware dish and add the garlic and chili. Warm over medium-low heat until the garlic just starts to turn golden.

Don't let the garlic go brown or it will turn bitter.

Turn the heat up to medium, add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque.

Take off the heat, sprinkle with parsley and serve straight from the pan while the oil is still sizzling. Enjoy!

Set the pan on a wooden board: the oil keeps sizzling for a minute and can spit.