Tapas are small little bites or appetizers that are a big part of Spanish cuisine. This particular recipe comes from the Andalusian region of Spain which is in the south of the country!
Garlic Shrimp (Camarones al Ajillo)
1-2 tbsp. extra virgin olive oil
2 lbs. large shrimp, peeled and deveined
1 tbsp. Adobo powder (a mixture of garlic powder, onion powder, salt, black pepper, and ground oregano)
juice of 1 lemon
6 garlic cloves, minced
1 tbsp. Spanish paprika (I only had the Hungarian type so I used that)
1/2 tsp. crushed red pepper flakes, or more if you like it really spicy
1/4 cup fresh parsley, chopped
Season the shrimp with the Adobo. Heat the oil in a large non stick skillet over low-medium heat and add the garlic. Cook, stirring constantly for about a minute. Be careful not to burn. Add the shrimp until they start to turn a pink color, stirring occasionally, about 5 minutes. Add the paprika, lemon juice and red pepper flakes. Stir to combine. Add a bit of parsley and cook for another minute. Remove from pan and serve, garnishing with the rest of the parsley.