Small, juicy shrimp in plenty of garlicky olive oil show up on countless tapas menus across Spain. Chef Ryan Pollnow, of Aatxe ("Ah-chay") restaurant in San Francisco, seasons his gambas with mild, smoky dried ñora chiles from Spain; easier-to-find cascabel, ancho, or pasilla chiles (all also dried) are great substitutes but slightly spicier.
3/4 cup extra-virgin olive oil
15 garlic cloves, thinly sliced crosswise
2 large shallots, cut into matchsticks
3 dried ñora chiles, 2 cascabel chiles, or 1 1/2 ancho or pasilla chiles*, finely ground in a clean coffee or spice grinder
12 ounces small white or pink shrimp (51 to 60 per lb.), peeled and deveined
1 1/2 teaspoons minced flat-leaf parsley, divided
About 3/4 tsp. kosher salt
About 2 1/2 tbsp. lemon juice
How to Make It
Heat oil in a 9 1/2- or 10-in. cazuela* (Spanish clay pot) or a 10-in. nonstick frying pan over medium heat. Stir in garlic, shallots, and chiles; cook 30 seconds. Add shrimp and half of parsley. Cook, stirring often, just until shrimp curl, 1 to 2 minutes. Stir in 3/4 tsp. salt and 2 1/2 tbsp. lemon juice; remove from heat.
Taste and add more salt and/or lemon juice if you like. Sprinkle with remaining parsley and serve immediately.
*Find cazuelas and ñora chiles at tienda.com, and cascabel chiles and ancho chiles at Latino grocery stores and some supermarkets.