Lucky for us, this popular Spanish tapas dish, Gambas al Ajillo, is perfectly suited for a low-carb lifestyle. Spicy and garlicky, with a touch of lemon, it shines as an appetizer as part of a Spanish party, along with Manchego cheese, olives, and Serrano ham. Or enjoy it as a main course by doubling the recipe.
Instructions
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Heat the oil over medium low heat in a large (11" [28cm]) cast iron pan.
Stir in the garlic and chili flakes, cover and cook for five minutes, or until the garlic turns a light yellow color, stirring regularly to cook it evenly.
In the meantime, season the shrimp with salt and let them rest for the five minutes.
Once the garlic has turned a light yellow color, increase the heat to medium and stir in the shrimp. Distribute the shrimp so none is piled on top of another, and cook until it turns bright pink, turning to cook evenly on both sides.
Remove from the heat and mix with the parsley.
Garnish the shrimp with the lemon wedges to serve.
