Love tapas? Make your own gambas al ajillo garlicky shrimp with this easy recipe.

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Love tapas? Make your own gambas al ajillo garlicky shrimp with this easy recipe.
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Somni chef Aitor Zabala shares his secrets to Spain's best shrimp dish

There are countless versions of gambas al ajillo throughout Spain, but all combine shrimp, garlic and olive oil. Chef Aitor Zabala adds sherry to round out the flavors and finishes with lots of parsley and lemon zest and juice. He also employs smart techniques to highlight the ingredients. He starts with raw garlic slices in cold oil, then warms both together so the garlic cooks evenly all the way through and infuses the oil with a deep aroma.

Separate the shrimp heads from the tails by using a sharp knife to cut off the heads with ⅓-inch of the tails attached to keep the juices inside the heads.Generously coat the bottom of a medium donabe, terracotta pot or Dutch oven with the canola and olive oils. Add the garlic, sprinkle lightly with salt and set over medium-low heat. Bring to a sizzle, stirring occasionally, until the garlic chips start to dance and turn golden brown around the edges, about 2 minutes. Don’t let them burn.

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