I came across a description of this shrimp dish while studying the cuisines of Spain, specifically the Catalan region. Everyone whom I have spoken to, who has been there, everything I have read about this region, compels me to visit Spain first among all of the European countries. With that said, this dish was suggested as simply a tapas; a few pieces of shrimp to be eaten while sipping sherry or other libations with friends. I have prepared this dish several times in various restaurants, sometimes as an appetizer, sometimes as an entrée. It always receives high praise.
When I prepared the shrimp for this post, it was pouring buckets outside and wind was whipping to 70 mph. Definitely, not grilling weather, no matter how much of a die hard griller you are. We got more rain last weekend than we normally do all month. So I pulled out my trusty cast-iron stove top grill and made the shrimp anyway. Normally, I like to grill these shrimp over a natural wood charcoal fire which imparts a subtle smokiness that complements the sherry nicely.
For the sherry you could buy an inexpensive one and it will be perfectly adequate, but for a little bit more you could buy an Amontillado and enjoy a glass while grilling. This dish is so simple yet delicious. You need to try it! Perfect for any occasion.
- 2 lbs U15 shrimp (about 15 shrimp/lb)
- 4 garlic cloves
- 1 tsp kosher salt
- 1 Tbsp dry sherry
- 2 Tbsp extra virgin olive oil
- lemon wedges
If you have a, grate the garlic. If you don’t, smash the garlic with the side of your and mince it as small as you can. Sprinkle the garlic with the kosher salt. Rub the garlic with the back of a spoon or the side of your until it forms a nice paste. Place the garlic paste, sherry and olive oil in a mixing bowl large enough to hold the shrimp and toss to coat. Add the shrimp and marinate in the refrigerator for ½ hour but no longer than an hour. Skewer the shrimp and grill until the shrimp are just pink, about 2-3 minutes per side. Serve with a squeeze of lemon.