Spicy Lemon Shrimp

This spicy shrimp is a crowd pleaser for sure. The inspiration for this dish comes from both Madrid, Spain and Puerto Escondido, Mexico.

Grilled shrimp with garlic is often served as tapas at bars in Madrid. I love trying different tapas, but shrimp and Boquerones, or pickled anchovies, are among my favorite. Juan and I enjoy hopping from bar to bar in Madrid, where Juan grew up, to try the different tapas offered with either a glass of wine or a small glass of beer.

Juan and I also spent a bit of time in Puerto Escondido, Mexico. Our flight back to LA was delayed on one of those trips and we had enough time to go to a little bay near the airport that had amazing food. There were little metal shacks that sold fresh fish prepared with wonderful spices with lots of lemon, of course. I had Shrimp a la Diabla, or deviled shrimp, and the name fit quite well. The shrimp was incredibly spicy and tangy and delicious, but not for the faint of heart or a gentle tongue.

Somehow, these two shrimp dishes met in my head to create my version of Spicy Shrimp.It’s the one dish I’m asked to bring to family gatherings regularly.The first time I made it, it was served as an appetizer at a family Thanksgiving dinner I hosted.My father sat by the shrimp and had so much shrimp he had to skip the turkey that year.It is really that good!

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Ingredients

• 1 lb. frozen cooked large shrimp

• 1 C virgin olive oil

• Juice of 5 large lemons

• 12 large garlic cloves, chopped

• ¼ C red pepper flakes

• Salt to taste

• 2 baguettes

Instructions

1. Heat olive oil.

2. Add minced garlic cloves and brown carefully.

3. Add frozen shrimp and mix to fully coat shrimp.

4. Add lemon juice, red pepper flakes, and salt.

5. Bring to a boil, lower to a simmer for 5 minutes.

6. Serve hot in small bowl with plenty of baguette slices for dipping in spicy sauce.

#mexicandishes #makeityourown #spicyshrimp #cookwiththelma