Sizzling Spanish Garlic Shrimp (Gambas al Ajillo)

1. Marinating the Shrimp

In a large bowl, combine the shrimp with the kosher salt. Toss to coat evenly. Cover the bowl and let it rest in the refrigerator for 15 minutes to allow the flavors to meld.

2. Creating the Aromatic Oil

Set a 12-inch cast-iron skillet over medium-low heat. Pour in the extra-virgin olive oil, add minced garlic and red pepper flakes. Cook gently, stirring occasionally, until the garlic takes on a light golden-brown color, which should take 8 to 10 minutes. Be cautious not to burn the garlic, as this can impart a bitter taste.

3. Searing the Shrimp

Increase the heat to medium. Add the marinated shrimp to the skillet in a single layer. Cook without disturbing until the bottoms are light pink, about 2 minutes.

4. Final Flip and Finish

Quickly flip each shrimp to cook on the other side. Continue cooking for approximately 2 more minutes or until the shrimp are pink all over and just cooked through. Immediately remove the skillet from the heat to prevent overcooking.

5. Garnishing and Serving

With the heat off, sprinkle the chopped fresh parsley over the shrimp and stir to distribute the herbs. Serve the shrimp sizzling hot, straight from the skillet, accompanied by slices of crusty bread to soak up the flavorful oil.