Here’s a fabulous Spanish Tapas that you can serve with a glass of wine or a cocktail as a snack. Look for tail-on shrimp for easy pick-up-ability (and provide a bowl for the tails). The juices underneath make for a finger-licking experience — have plenty of bread to hand for sopping up any extra.
Ingredients
1 pound shrimp (fresh or frozen, tail-on, uncooked)
a generous pat of butter, about 4 tablespoons (olive oil is also perfectly acceptable)
a generous amount of garlic, slivered (about 6-8 cloves)
a pinch of saffron threads
juice of ½ a lemon
Maldon salt, to finish
a sprinkle of chopped parsley, for garnish
Instructions
De-vein the shrimp, rinse and drain in a colander over the sink. They should be free of excess liquid to cook properly.
Heat the butter in a large skillet, and add the garlic. When it begins to sizzle, toss in the shrimp. Give it a stir, add the saffron threads and continue cooking until the shrimp are finished — they'll turn pink and opaque. Try one and see, you lucky thing!
Finish the dish with a loving squeeze of lemon, a sprinkle of Maldon salt, and a Hipcooks hand-flick of chopped parsley.
