Oven Roasted Shrimp with Toasted Garlic & Red Chile Oil

Yield: 4 appetizers portions

Red Chile Oil

• 1 cup olive oil
• 2 dried Chile de Arbol chiles
• 6 cloves garlic, finely chopped

Place the olive oil, chiles and garlic in a small saucepan and simmer over low heat for 10 minutes. Pour through a strainer into a clean bowl to cool.

Toasted Garlic Chips

• 1 cup olive oil
• 8 cloves garlic, finely sliced

Heat the oil in a small skillet until it begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.

Shrimp

• 24 medium shrimp, shelled and deveined
• 1/2 cup Red Chile Oil
• 1/4 cup fresh parsley, finely chopped
• 2 Tablespoons fresh thyme, finely chopped
• Toasted Garlic Chips
• Salt and freshly ground pepper

Preheat oven to 475°F. Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper to taste. Pour the red chile over the shrimp and toss to coat. Roast in the oven until pink and cooked through, about 5-6 minutes. Sprinkle with the chopped parsley, thyme and Toasted Garlic Chips. Serve with crusty bread.


Wine suggestion

The classic tapas accompaniment is fino Sherry, the driest of all wines. From Jerez at the Southern tip of Spain, the wine's utter simplicity is a perfect backdrop for the garlic and chile flavors.