Cuban Shrimp Al Ajello

Ingredients:

• 1 pound large shrimp, peeled and deveined

• 4 tablespoons olive oil

• 6 cloves garlic, minced

• 1 teaspoon red pepper flakes (adjust to your spice preference)

• 1/4 cup dry white wine

• 2 tablespoons fresh lemon juice

• Salt, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet or sauté pan, heat the olive oil over medium heat.

2. Add the minced garlic and red pepper flakes to the pan. Sauté for about 1 minute until the garlic becomes fragrant and just starts to turn golden. Be careful not to burn the garlic.

3. Increase the heat to medium-high and add the shrimp to the pan. Cook for about 2-3 minutes per side until the shrimp turn pink and opaque. Flip them halfway through to ensure even cooking. Do not overcook the shrimp, as they can become rubbery.

4. Once the shrimp are cooked, remove them from the pan and set them aside on a plate.

5. Deglaze the pan by pouring in the white wine and lemon juice. Scrape the bottom of the pan with a spatula to release any browned bits. Let the sauce simmer for about 2 minutes to reduce slightly.

6. Return the shrimp to the pan, tossing them in the sauce to coat evenly. Cook for an additional minute to warm the shrimp and allow them to absorb the flavors.

7. Taste the sauce and season with salt according to your preference.

8. Remove the pan from heat and transfer the shrimp and sauce to a serving dish. Sprinkle with fresh chopped parsley for garnish.

9. Serve the Cuban Shrimp Al Ajillo immediately as an appetizer or as a main course with crusty bread or rice to soak up the flavorful sauce.