Gambas al Ajillo

Recipe provided by Chef Crusco Catering in Austin, Texas


  • 1 lb. (20-25 count) Fresh shrimp – peeled and deveined (LEAVE TAIL ON)
  • 2-3 tbsps. Spanish Extra virgin Olive Oil
  • Salt and pepper
  • 4 cloves of garlic – thinly sliced
  • 3 lemons for juice plus 1 for wedges
  • 1/4-1/2 cup Spanish white wine – Albarino or Verdejo
  • 1/4 cup fresh parsley – rough chop


  1. In a large sauté pan, heat the olive oil over medium-high heat.
  2. Season the shrimp on one side with salt and pepper and add to the smoking pan. Season the other side and cook for about 1 minute. Flip over and immediately add the garlic.
  3. Raise the heat to high and add white wine and lemon juice. Once the shrimp curl into the letter “c” they are done – remove from the pan and add the parsley (and some butter to guild the lilly).
  4. Transfer shrimp with sauce to the plate. Garnish with parsley leaves and lemon wedges. Enjoy!