Garlic Shrimp (Gambas al Ajillo)
A classic tapas dish from Spain, also known as "Sizzling Chili Shrimp". This shrimp is served really hot, hence the name. The oil should still be sizzling, and it is usually brought to the table with a plate of bread perched on top.
Melt together butter, olive oil, and garlic and cook carefully until light brown; set aside on low heat.
Simmer together beef broth, lemon juice, paprika, bay leaves and chili peppers; set aside on low heat.
Heat oven to 500 degrees F with large terra cotta cazuela or ceramic dish on oven shelf.
When the cazuela becomes very hot remove to the top of the stove. Bring butter and olive oil solution to a boil and add immediately. Add shrimp and stir with a wooden spoon until they turn pink. Add sherry and broth (which has been brought to a boil). Stir and return to oven for 5 minutes.
Serve with steamed rice or crusty French bread