Makes: 4 servings
Time: About 30 minutes
Excuse the superlatives; this spin on a Spanish tapa is my favorite, and everyone I serve it to loves it. The shrimp juices infuse the oil, and the sum is beyond delicious. It’s good with bread, over rice, tossed with pasta, or stuffed into tacos.
Other seafood you can use: similar-sized scallops (or larger, though they’ll take longer to cook). Recipe from How to Cook Everything.