Spanish Shrimp with Garlic and Olive Oil


Serves: 6-8 as a tapa, 4 for as a main course


1 lb medium shrimp, peeled and deveined (I tend to use smaller shrimp for tapas, larger for a main course)

Sea salt

2 Tbsp Flying Olive Garlic, Gremolata, or a Single Varietal of Choice

4 cloves garlic, minced

1 leek, white part only, washed well (The grit loves to cling to the inner layers!!!) and finely chopped

ΒΌ tsp- ? Flying Olive Chipotle, Harissa, or Cayenne Red Chili Extra Virgin Olive Oil, if desired

2 Tbsp dry white wine

Freshly ground black pepper

1 Tbsp finely chopped fresh flat leaf (Italian) parsley


Season the shrimp with 1 tsp salt. Set aside

Warm a large, heavy frying pan over medium-high heat (I use my cast iron skillet). Add the shrimp, when hot, and cook, turning once, just until they turn pink, about 1 minute on each side.

Add the Flying Olive EVOO of Choice, the leek, and the . Cook until the shrimp are fully curled, 1-2 minutes longer. Add the wine and cook until most of it has evaporated and the shrimp are opaque throughout, about 1 minute. Transfer the contents of the pan to a serving plate. Taste and adjust the seasonings, adding more salt and pepper as needed. Garnish with the parsley and serve.

Submitted by Barb L.