Garlic Shrimp (Gambas Al Ajillo)

1. Coat the bottom of an 8" round ceramic dish with olive oil.

2. Arrange shrimp to cover bottom, and sprinkle with garlic slices and pepper flakes.

3. Drizzle with olive oil.

4. Just before cooking, lightly salt.

5. Cook over medium high heat, until shrimp is cooked through, and garlic begins to brown, about 5-10 minutes.

6. If desired, sprinkle with freshly chopped parsley.

7. Serve immediately, while the shrimp is still sizzling, with crusty french bread.

8. This dish may be made on the stove, or grill.

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Nutrient	Quantity
Total fats	56.312 g
Protein	91.1202 g
Energy	862.6942 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.42 g
Water	355.6408 g
Calcium, Ca	290.674 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0181 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0091 g
Fatty acids, total saturated 22:0	0.0833 g
Fatty acids, total trans-polyenoic	0.0045 g
Fatty acids, total trans-polyenoic 22:4	0.0045 g
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0091 g
Fatty acids, total saturated 20:1	0.177 g
Sodium, Na	540.5479 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6913 g
Total lipid (fat)	56.312 g
Manganese, Mn	0.1496 mg
Fatty acids, total saturated 16:0	6.3323 g
Fatty acids, total polyunsaturated 16:1 t	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1405 g
Choline, total	0.162 mg
Fatty acids, total polyunsaturated 18:1 t	0.0091 g
Fatty acids, total saturated 18:0	1.2223 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Ash	5.576 g
Fatty acids, total saturated 18:1 undifferentiated	38.6576 g
Copper, Cu	1.7725 mg
Betaine	0.054 mg
Iron, Fe	2.6597 mg
Phosphorus, P	970.1355 mg
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.136 g
Cholesterol	729.8683 mg
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0091 g
Fatty acids, total saturated 18:2 undifferentiated	5.4166 g
Fatty acids, total saturated 14:0	0.0045 g
Zinc, Zn	6.0747 mg
Fatty acids, total polyunsaturated	6.3715 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0045 g
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0091 g
Phytosterols	119.34 mg
Fatty acids, total polyunsaturated 16:1 c	0.0091 g
Fatty acids, total polyunsaturated 18:1 c	0.1632 g
Fatty acids, total saturated 20:0	0.2327 g
Vitamin K (phylloquinone)	32.508 g
Fatty acids, total saturated	7.9142 g
Fatty acids, total monounsaturated	39.7888 g
Fatty acids, total polyunsaturated 17:0	0.03 g
Vitamin E (alpha-tocopherol)	7.749 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1405 g
Fatty acids, total trans	0.0181 g
Fatty acids, total trans-monoenoic	0.0136 g
Magnesium, Mg	158.667 mg
Potassium, K	1197.3427 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	3 cloves	0	0	0
Olive oil	0.25 cup	477.36	0	54
chili flake	0	0	0	0
shrimp	1 lb	385.3342	0	2.312