SERVES 4
Ajillo essentially means a sauce made with garlic and other ingredients—but garlic is the key and dominating flavor. That is the case here, though in this classic tapa, there is usually a red chile, too, a tiny ½>-inch-/1.25-cm- long one called a guindilla or bicho (literally “bug”). Use fresh shrimp if possible, as frozen sweat too much water while cooking and finish with a blander texture. Serve with plenty of country-style bread or baguette to dip into the flavorful oil.
If you have heatproof cazuelitas (small round terra-cotta casserole dishes), prepare the servings individually in the dishes by dividing the ingredients among them.
1. In a large, deep sauté pan or skillet, heat the olive oil over medium-high heat. Add the garlic and chile and cook, stirring continually, until golden, 5 to 10 seconds. Add the shrimp and cook, stirring a few times, until pink throughout, 1 to 2 minutes. Remove the pan from the heat and season with salt.
2. Spoon the shrimp and some oil into individual bowls. Dust each bowl with parsley and cover with an overturned saucer or dessert plate until cool enough to eat. Serve with small forks or toothpicks.