Gambero Saltato (Sautéed Shrimp)
- Panamei Shrimp (Raw, Peeled, Tail-On)
- Extra virgin olive oil
- Garlic cloves, with skin
- Chile de Arbol, dried
- Pepperoncino powder
- Kosher Salt
- Silver Agave Tequila
- Lemon juice
- Parsley, chopped
On the chopping board, using a knife, lightly press each garlic clove leaving them whole inside the skin but with a few cracks to allow the flavor come out. This is an Italian method called “Aglio in Camicia”, which adds flavor to the dish by releasing the essence of the garlic without leaving pieces of it in the food.
Add a generous amount of olive oil to a skillet and heat thoroughly.
Add 4 garlic cloves, 1 chile and 1 bay leaf to hot oil.
Season shrimp with salt and pepperoncino and add to skillet.
Sauté shrimp till halfway done.
Add ½ cup of Tequila and let the flames reach the inside of the skillet to flambé the shrimp, when liquid evaporates and flame goes down, add the juice of 1 lemon and transfer to a plate.
Top with Chopped parsley and enjoy.