Perfect Pairings: Joan Raventos Rosell, Cava, NV, Penedes, Spain, 272263

Spanish Garlic Shrimp

1 lb shrimp, 25 count to a pound
4 large cloves of garlic, finely minced
1 tsp sweet Spanish paprika
1 tsp red pepper flakes
2-3 oz of dry sherry (not cooking sherry)
1/4 cup virgin olive oil
3 tsp chopped fresh parsley
1 lemon for juice
1 Baguette

This garlic shrimp recipe, gambas al ajillo makes 4 servings as an appetizer.

The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa.

In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic!

Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.

Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.

Serve with fresh bread.







					Spanish Garlic Shrimp 1 lb shrimp, 25 count to a pound 4 large cloves of garlic, finely minced 1 tsp sweet Spanish paprika 1 tsp red pepper flakes 2-3 oz of dry sherry (not cooking sherry) 1/4 cup virgin olive oil 3 tsp chopped fresh parsley 1 lemon for juice 1 Baguette This garlic shrimp recipe, gambas al ajillo makes 4 servings as an appetizer. The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa. In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic! Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes. Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley. Serve with fresh bread.



	Joan Raventos Rosell, Cava • NV • Penedes, Spain • 272263 Grape: Macabeo, Xarel•lo, Parellada, Chardonnay appearance - bright, clear color : straw aroma - strong flavors (smell + taste) sweetness - dry acidity - brisk oak - smoke fruit - grapefruit earth - slate, yeast body - light additional notes - acidic and clean, drink cold				• Cava is the Spanish answer to Champagne produced in the same, painstaking method. • NV refers to non-vintage, meaning that several vintages have been blended to produce the perfect end product. • Cava, like Champagne, is a wonderful, and almost universal food wine. It is great at the beginning of the meal as an aperitif, and can even pair with some fruit based desserts.