Spanish Flair

Gambas al Ajillo (garlic and chili shrimp) from executive chef Sam Efron of Taverna.

5 shrimp, peeled and deveined*
1-2 cloves garlic, thinly sliced
1 pinch chili flakes
1/2 tsp paprika
2 T. olive oil
1 T. lemon juice
Salt and pepper to taste

1. Add olive oil, sliced garlic and chili flakes to a cold sauté pan and bring to a simmer on low heat.
2. Season the shrimp with salt, pepper and paprika. Add to the pan at the first sign of the garlic turning light, golden brown.
3. Cook the shrimp for two minutes, then flip and cook an additional two minutes on medium-low heat. The shrimp should slightly curl, remain plump and turn opaque and pink in color.
4. Finish by adding lemon juice to the pan and toss. Garnish with chopped chives.
*If shrimp are fresh, leave the heads on. In Spain, it is customary to suck the natural juices out of the heads after shrimp are cooked.

Yields one serving