Gambas al Ajillo (shrimp sauteed in butter and garlic)

Serves 4 as a main course 6-8 as an appetizer

INGREDIENTS:
2 tablespoons olive oil
2 tablespoons butter
20 tiger prawns, peeled and deveined
8-12 garlic cloves, finely chopped
1/4 cup fresh lemon juice
1/4 teaspoon red pepper flakes (to taste)
4 tablespoons flat leaf parsley, chopped
fresh ground pepper

YIELD: 4 as a main course, 6-8 as an appetizer

COURSE: Appetizers Tapas Meze

CUISINE: Spanish

DIRECTIONS:

  1. In a wide, shallow sauté pan over high heat, warm the Olive Oil and the Butter; add the Shrimp and Garlic and sauté quickly for about 2 minutes.
  2. Add the lemon juice, paprika, pepper flakes, and pepper to taste. Adjust seasonings to your liking.
  3. Transfer to a warmed serving dish, sprinkle with the parsley and serve at once.