At the backend of the 1980`s I decided, one cold December weekend, to travel from my home in Paris to Barcelona, where my brother was living at the time. I took the overnight train and arrived at the main station the following morning.
An early restorative lunch was top of our agenda, so we headed to the Barceloneta seaside area, where, on the beach, with our table legs literally in the sand and under a warm winters sun, we ate plates of freshly grilled, garlic-loaded gambas. There was no need for utensils, and as we greedily licked the hot oily juices off our fingers and drank a bottle of chilled Manzanilla sherry, we happily reminded ourselves of how the simplest of meals can, in the right conditions, become a memorable banquet.
Grilled Shrimp with Garlic
INGREDIENTS:
12 large shrimp7 garlic cloves (chopped)
Olive oil
Smoked paprika
Dry white sherry
Lots of chopped parsley
Salt and pepper
Regarding the shrimp, I like to leave them whole, heads and all and then peel them on the plate, but if you don't want any mess, I'd advise on doing this first. Then, slice 3 cloves of garlic and in a hot skillet, cook in the oil for about 2 minutes, until brown but not burnt. Then remove but leave the oil.
Season shrimp with salt and pepper.
Add shrimps to the hot oil, sprinkle in the paprika and add the remaining garlic. Stir and sauté for a couple of minutes.
Add a churro (a glug,) of sherry. Cook for another minute.
Add parsley and serve immediately, with good crusty bread and a bottle of cold Manzanilla sherry.
