Gambas de Ajo Pintxos (Imprimir)
Jugosas gambas a la parrilla con ajo sobre pan crujiente, una auténtica y sabrosa tapa vasca con toques mediterráneos.
# Ingredientes:
→ Garlic Shrimp
01 -
16 large shrimp, peeled and deveined, tails on
02 -
2 tablespoons olive oil
03 -
2 garlic cloves, minced
04 -
1/2 teaspoon smoked paprika
05 -
1/4 teaspoon red pepper flakes (optional)
06 -
Juice of 1/2 lemon
07 -
Salt and black pepper, to taste
→ Assembly
08 -
8 slices baguette or rustic bread, lightly toasted
09 -
1 garlic clove, for rubbing the toast
10 -
Fresh parsley, chopped, for garnish
11 -
Lemon wedges, for serving
12 -
Small skewers or toothpicks
# Instrucciones:
01 -
Combine olive oil, minced garlic, smoked paprika, red pepper flakes, lemon juice, salt, and pepper in a bowl. Add the shrimp and toss to coat. Let marinate for 10–15 minutes.
02 -
Heat a grill pan or skillet over medium-high heat. Grill the shrimp for 1–2 minutes per side, or until pink and just cooked through.
03 -
Lightly rub each toasted bread slice with a garlic clove while still warm.
04 -
Place two grilled shrimp on each slice of toast and secure with a skewer or toothpick. Garnish with chopped parsley and serve with lemon wedges.
05 -
Best served warm, immediately after assembling.
# Notas:
01 -
Drizzle cooked marinade over the skewers for extra flavor. Substitute wooden skewers with cocktail picks for an elegant presentation. Pairs excellently with chilled Txakoli or dry Albariño.