Garlic shrimp (camarones al ajillo) — ready in 20 minutes

Yes, it is the same dish: 'gamba' is the word used in Spain and 'camarón' in Latin America. The classic Spanish version uses only olive oil and garlic, without butter; here we add a touch of butter at the end for a rounder sauce, but you can leave it out for the traditional version.

Yes. Thaw them overnight in the refrigerator or under cold running water, and pat them VERY dry with paper towels before sautéing. Never cook them frozen: they would release water and end up boiled and rubbery instead of golden.

Cook them for only 3 to 4 minutes total over high heat and remove them as soon as they turn pink and curl into a 'C'. If they curl into a closed 'O' they are overcooked. Drying them well before cooking and not crowding the pan also helps them sear quickly instead of boiling.

Yes. Replace the white wine with the juice of half a lemon or 2 tablespoons of vegetable or fish stock. It provides the same acidity and moisture to deglaze the pan, so the wine-free version is just as flavorful.

They keep for up to 2 days refrigerated in an airtight container with their oil. Reheat for 1 minute over low heat with a tablespoon of water, only until warm. Freezing the cooked dish is not recommended because the shrimp turn rubbery once thawed.

With crusty bread to dip in the garlic oil, with white rice, or with a short pasta. If you prefer the shrimp cold, a shrimp ceviche is a refreshing alternative using the same ingredient.

Pat dry 500 g of peeled shrimp and season with salt and pepper. Brown 6 thinly sliced garlic cloves in 60 ml of olive oil over medium-low heat for 1-2 minutes, without letting them darken. Raise the heat, add the shrimp in a single layer and sauté for 3-4 minutes until pink and curled into a "C". Add the chili or chili flakes if using, deglaze with 60 ml of white wine or lemon juice and let it bubble for 1 minute. Off the heat, swirl in 30 g of butter, finish with parsley and half a lemon and serve immediately with bread or rice.