Gambas al Ajillo (Garlic Shrimp)

Pat 200 g peeled shrimp very dry, since excess moisture can make the oil splatter.

Thinly slice 8 garlic cloves, and shake out some seeds from the 2 dried chilies if they seem too strong.

Put 100 ml olive oil, the sliced garlic, and the dried chilies in a small pan before heating it.

Cook over low heat for 3-4 minutes, keeping the bubbles small and gentle around the garlic.

When the edges of the garlic turn pale golden, add the shrimp right away.

Keep the heat low before the garlic browns, because dark garlic will turn bitter and overpower the shrimp.

Spread the shrimp in one layer and cook for about 1 minute, then turn them.

Continue only until they turn pink throughout and feel springy, usually 2-3 minutes total, to avoid tough shrimp.

Add 0.5 teaspoon salt and 0.25 teaspoon black pepper, then stir gently so the seasoning spreads through the oil.

Taste the oil before adding more salt, since the bread will soak up that seasoning.

Turn off the heat and sprinkle 1 tablespoon chopped parsley over the shrimp.

Serve the pan hot with 0.5 sliced baguette, using the bread to scoop the garlic oil before it cools.