Spanish style Shrimp or Gambas al Ajillo is a type of Spanish tapas that has garlic and wine or vinegar and is popular in Spain.
1 can pineapple slices in juice, juice reserved
12 raw jumbo shrimp, shells removed, tails intact, deveined
Olive oil spray for cooking
Kosher salt and pepper
2 ounces Spanish style chorizo, thinly sliced into rounds
2 tablespoons vegetable oil, for cooking
2 cups baking potatoes, cut into ½ inch cubes, about 1 extra-large potato or 2 small
¾ cup thinly sliced red onions
1 teaspoon smoked paprika, divided
3 cloves garlic, 1 minced, 2 smashed but kept whole, divided
½ cup red bell pepper, cut into ½ inch pieces
1 cup kale, stems removed, thinly sliced
1/8 teaspoon red pepper flakes
1 tablespoon sherry vinegar
Heat a grill to 500F-600F.
Drain the pineapple slices and reserve the juice. Put the shrimp in a bowl and pour the pineapple juice over. Marinate in the refrigerator for 15 minutes. Lightly spray the pineapple slices with olive oil spray. Season with kosher salt and pepper. Grill on both sides, about 1 minute each side. Remove and chop into ½ inch pieces. Set aside.
Place a seasoned large cast iron saute pan on the grill and heat to medium. Add the sliced chorizo and saute for about 1-2 minutes, just until lightly crisp. Remove with a slotted spoon and set aside. Leave the chorizo drippings in the pan and add the vegetable oil. Add the potato and spread in a thin layer. Cook for about 3 minutes, or until nicely browned on one side and then turn. If the potatoes are sticking, add more vegetable oil. Add the onions and ½ teaspoon smoked paprika on top of the potatoes and cook for about 5 minutes, stirring occasionally, until the potatoes are almost done. Add 1 minced clove of garlic and red bell peppers. Cook for 2 minutes. Add the kale and cook for 1 minute. Stir in the cooked chorizo and pineapple. Season with kosher salt and pepper. Put the hash in a grill proof bowl and cover to keep warm.
Drain the shrimp from the juice. Dry off. Season with kosher salt and pepper and ½ teaspoon of smoked paprika on top. Mix to coat. Scrape any burnt on pieces from the bottom of the cast iron pan and remove. Spray with olive oil spray. Add the smashed cloves of garlic to the pan and saute for 1 minute in the oil. Remove and discard. Add the shrimp and red pepper flakes and saute for about 2-3 minutes or until pink and cooked through. Deglaze the pan with sherry vinegar and stir to coat the shrimp.
To plate the appetizers, use 4 warm appetizer plates and divide the hash between them. Place 3 shrimp on top of the hash on each plate and serve warm. I serve these in warmed up 5” cast iron pans.
Skinnytip! You can use low-fat turkey sausage instead of chorizo.