Camarones al Ajillo

Ingredients

• 1 kg (2 lb)large shrimp — peeled and deveined
• 12 clovesgarlic — thinly sliced
• 6dried guajillo chiles — stemmed, seeded, and cut into rings
• 1/2 cupolive oil
• 60 g (1/4 cup)butter
• 3 tbsplime juice
• 1 handfulflat-leaf parsley — chopped
• 2 cupswhite rice — to serve
• 1 tspfine salt

Method

1. Start by preparing the shrimp. Peel and devein 1 kg (2 lb) of large shrimp, then pat them dry with paper towels. This step ensures the shrimp will sear properly and develop a nice color. Season them lightly with 1 tsp of fine salt and set aside.
2. Peel and thinly slice 12 cloves of garlic. Remove the stems and seeds from 6 dried guajillo chiles, then slice them into thin rings. This preparation allows the flavors to infuse the oil evenly.
3. In a large skillet, heat 1/2 cup of olive oil over medium heat. Add the sliced garlic and guajillo chiles to the pan. Cook, stirring frequently, until the garlic turns golden and the chiles become fragrant and slightly crisp, about 2-3 minutes. Be careful not to burn the garlic, as it will turn bitter.
4. Increase the heat to medium-high and add the seasoned shrimp to the skillet. Cook the shrimp for about 2-3 minutes, stirring occasionally, until they turn pink and opaque. Avoid overcooking, as the shrimp will become rubbery if left too long.
5. Reduce the heat to low and add 60 g (1/4 cup) of butter to the pan, allowing it to melt completely. Stir in 3 tbsp of lime juice, mixing well to combine the flavors. This will create a rich, tangy sauce that coats the shrimp.
6. Chop a handful of flat-leaf parsley and sprinkle it over the shrimp. Stir gently to distribute the parsley evenly, adding a fresh, herbaceous note to the dish.
7. Prepare 2 cups of white rice according to package instructions. Serve the Camarones al Ajillo over the rice, ensuring each serving gets a generous amount of the sauce. Accompany with warm tortillas, if desired, for a complete meal.