Gambas al Ajillo (Spanish-Style Garlic Shrimp)
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INGREDIENTS 1 cup olive oil, preferably Spanish
1 cup dry sherry
12 large garlic cloves, crushed
2 teaspoons fine herbes, or a mixture of parsley, chervil, tarragon, and chives
3 pound small shrimp, shelled, and if desired, deveined
French bread, as an accompanimentIn a large shallow bowl, whisk together the oil, Sherry, garlic, herbs, and salt and pepper to taste; add the shrimp, and let them marinate, turning them, for at least 4 hours or overnight.
Divide the shrimp and the marinade among 6 gratin dishes and broil the shrimp under a preheated broiler about 4 inches from heat, turning them once, for 5 minutes, or until they are pale golden. Serve the shrimp with the bread.
Makes 6 servings