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Zarzuela Gambas al Ajillo (Shrimp in Garlic Sauce)

1/3 C. olive oil
4 cloves garlic, sliced
2 small red chili peppers
3/4 lb. small shrimp (about 50 to 60), peeled and deveined
salt to taste
1 T. minced parsley
a little lemon juice, optional

In an earthenware casserole, heat oil, and add garlic and chili peppers. When garlic begins to turn golden, add shrimp and salt.

Cook shrimp for about 1 minute, sprinkle with parsley and serve immediately, with a little lemon juice squeezed over, if desired. Serve with bread.

Makes 4 servings.


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