NEARLY EVERY SHRIMP-eating culture on the planet has a recipe that celebrates the combination of the sweet crustaceans and heady garlic. This iteration is a version of the classic Spanish tapa gambas al ajillo, a dish of tender shrimp in extra-virgin olive oil seasoned with garlic and a hint of dried chile. It’s simple. And perfect.
Tapas are from Spain but have expanded their reach; gambas al ajillo are enjoyed
