- Ingredients: 1 pound shrimp, 21/25 peeled ana deveined, 1/4 cup spanish extra-virgin olive oil, 2 garlic cloves, peeled and smashed, 1-2 chile de Arbol, seeds remove and sliced thin and kosher salt.

- Method:

• Preheat a cazuela or heavy-duty sauté pan (Dutch oven) in a 350° oven for 20-30 minutes.
• Drizzle half the olive oil into preheated cazuela adding garlic and sliced chile de arbol. Stirring to coat, quickly add shrimp, a pinch of salt and remaining olive oil, tossing to coat.
• Working quickly cook shrimp until fragrant, yet still tender. Remove cazuela from heat serving on a trivet directly in cazuela to jeep gambas warm and marinating.