Gambas al Ajillo

Description
Serves 2

Ingredients

 * 1 lb. 20 large fresh shrimp, peeled and deveined
 * 4 tablespoons virgin olive oil
 * 8 cloves of garlic, crushed
 * 1/4 cup chopped Flat leaf parsley
 * 1 whole dried chili pepper, crushed (Guindillas or peperoncini)
 * Sprinkle of salt, to taste
 * Fresh ground black pepper
 * Juice from one lemon
 * 1/2 cup white wine

Directions
Heat the olive oil on medium high in a large frying pan. Add the fresh shrimp. Fry for a few minutes until lightly browned. Add the garlic, chili, salt and black pepper. Saut頊another minute over high heat. Add the fresh lemon juice, white wine and another generous splash of olive oil. Saut頵ntil shrimp is fully cooked, and liquid is slightly reduced another minute. Garnish with parsley and serve with rustic bread to soak up the lemony, olive oil.

Albari񯠩s the chic white to drink in Spain. It is reminiscent of Viognier, with fresh herbs on the nose, peachy nuances on the palate and can sometimes be slightly frizzante. Miguel Torres, Catalonia’s wine patriarch, is convinced that Albari񯠩s actually Riesling, brought over by medieval German monks participating in the massive pilgrimage to Santiago de Compostela in Galicia, called “Saint James Way”. Whatever the origins of the grape, it is undoubtedly responsible for making some of Spain’s finest white wines. Martin Codax makes one of the best albari񯳬 known for being particularly elegant. Intense perfume of apricots and ripe apples and delicious lemony, fresh flavours.