Gambas Al Ajillo ( Garlic Shrimp)

1. Place the shrimp in the oven proof ceramic dish, approximately 8 inches in diameter and at least 1 inch high.

2. Add garlic and pepper slices and cover with oil.

3. Sprinkle paprika and salt on top of oil.

4. If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 5 minutes until the oil is bubbly and the shrimp are cooked.

5. If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the shrimp are cooked (about 5 minutes after the oil starts to bubble) Do not overcook as the shrimp will become tough.

6. Serve with crispy french bread.

7. Great for soaking up the heated garlic oil.

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Nutrient	Quantity
Total fats	72.5472 g
Protein	1.7576 g
Carbohydrates	8.4048 g
Energy	675.529 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5674 g
Water	16.416 g
Aspartic acid	0.2042 g
Calcium, Ca	42.3255 mg
Lutein + zeaxanthin	701.7605 g
Fiber, total dietary	1.6758 g
Fatty acids, total saturated 22:0	0.0945 g
Carotene, beta	945.4265 g
Niacin	0.5325 mg
Vitamin A, RAE	88.661 g
Arginine	0.1508 g
Riboflavin	0.0678 mg
Tocopherol, beta	0.0913 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0156 g
Fatty acids, total saturated 20:1	0.2247 g
Glutamic acid	0.2394 g
Sodium, Na	7.2835 mg
Fatty acids, total saturated 16:1 undifferentiated	0.906 g
Total lipid (fat)	72.5472 g
Manganese, Mn	0.3707 mg
Fructose	0.2315 g
Proline	0.1031 g
Fatty acids, total saturated 16:0	8.196 g
Sucrose	0.0279 g
Choline, total	6.8626 mg
Sugars, total	0.8555 g
Serine	0.0602 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	1.418 g
Vitamin B-6	0.3136 mg
Selenium, Se	2.8046 g
Ash	0.5745 g
Fatty acids, total saturated 18:1 undifferentiated	51.3717 g
Pantothenic acid	0.1977 mg
Phenylalanine	0.0578 g
Copper, Cu	0.0893 mg
Betaine	0.3169 mg
Thiamin	0.053 mg
Methionine	0.0221 g
Iron, Fe	1.5135 mg
Carbohydrate, by difference	8.4048 g
Phosphorus, P	41.248 mg
Folate, total	3.668 g
Tocopherol, gamma	0.7197 mg
Alanine	0.051 g
Valine	0.0835 g
Fatty acids, total saturated 18:2 undifferentiated	7.3286 g
Glycine	0.0675 g
Carotene, alpha	21.965 g
Glucose (dextrose)	0.0907 g
Fatty acids, total saturated 14:0	0.006 g
Zinc, Zn	0.377 mg
Isoleucine	0.0629 g
Tocopherol, delta	0.0086 mg
Fatty acids, total saturated 12:0	0.0023 g
Fatty acids, total polyunsaturated	7.8961 g
Tocotrienol, gamma	0.0031 mg
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.0937 g
Tocotrienol, alpha	0.1363 mg
Vitamin A, IU	1774.5705 IU
Folate, DFE	3.668 g
Tryptophan	0.0159 g
Vitamin C, total ascorbic acid	20.8032 mg
Phytosterols	165.1575 mg
Galactose	0.0066 g
Fatty acids, total polyunsaturated 18:1 c	0.0553 g
Fatty acids, total saturated 20:0	0.2997 g
Tyrosine	0.0303 g
Vitamin K (phylloquinone)	47.3141 g
Fatty acids, total saturated	10.0329 g
Histidine	0.0315 g
Fatty acids, total monounsaturated	52.5931 g
Threonine	0.0498 g
Folate, food	3.668 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Cryptoxanthin, beta	216.542 g
Vitamin E (alpha-tocopherol)	11.3934 mg
Magnesium, Mg	12.2035 mg
Lysine	0.0785 g
Potassium, K	172.81 mg
Cystine	0.022 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Garlic	6 cloves	26.82	5.9508	0.09
Olive oil	0.33 cup	636.48	0	72
Paprika	1.5 1/2	9.729	1.8627	0.4447
shrimp	0.5	0	0	0
chili pepper	2	2.5	0.5913	0.0125