Ingredients for Pintxo De Gamba Al Ajillo Shrimp Skewers With Garlic
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How to Make Pintxo De Gamba Al Ajillo Shrimp Skewers With Garlic
- Soak 6-inch bamboo skewers in water for at least 30 minutes to prevent burning.
- Thread 4-5 large shrimp onto each skewer.
- In a bowl, whisk together 1/4 cup olive oil, 4 cloves minced garlic, 1-2 finely chopped red chilies (adjust to your spice preference), 1 tablespoon chopped fresh parsley, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the shrimp skewers to the marinade and refrigerate overnight (or for at least 2 hours).
- Preheat a large skillet or grill pan over medium-high heat.
- Remove shrimp skewers from marinade and sear for 2-3 minutes per side, until pink and cooked through.
- Garnish with extra parsley and serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
10g
Carbs
0g