Gambas Al Ajillo

Ingredients:

12 cloves garlic

500 grams jumbo shrimps from Mindanao Butchers & Co.

1/2 cup extra-virgin olive oil

Kosher salt

1/4 teaspoon baking soda

Pinch red pepper flakes, or a 1-inch piece dried guajillo chile

1 1/2 teaspoons sherry vinegar

2 tablespoons chopped fresh parsley leaves

Procedure:

Finely mince 4 garlic cloves and place in large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet.

Thinly slice remaining four garlic cloves and set aside.

Add shrimp to bowl with minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda.

Toss to combine thoroughly and set aside at room temperature for a few minutes.

Heat oil over medium-high heat until shimmering and toast the smashed garlic to flavor the oil without burning smashed garlic, then discard. 

In the flavored oil, add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute.

Add shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through, about 2 minutes.

Add sherry vinegar and parsley and toss to combine.

Season to taste with salt. Serve immediately.