Caption titles are hard. 🙂

No complicated cooking after this weekend’s “adventure”. I had planned on writing something about the evolution of this blog, in conjunction with making polpetti for dinner, but that can wait for a little while longer.

Gambas al ajillo (shrimp with garlic), toast points, roasted wild asparagus

This dish is an exercise in minimalism. Be sure to serve with plenty of bread so you can mop up the tasty sauce.

3/4 lb. large shrimp
kosher salt
extra virgin olive oil
4 garlic cloves, coarsely chopped
pinch of red pepper flakes
chopped parsley

Sprinkle the shrimp with salt. Toss and let sit for 10 minutes.

Heat the oil over medium heat in a skillet. Add the garlic and red pepper flakes. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from heat, sprinkle with parsley and serve.