Gambas al Ajillo

• 4.5oz / 126g 31-40 sized shrimp
• 3 fl oz / 65g blended oil
• 2 T / 25g sliced, peeled garlic
• 1 T / 3g finely chopped parsley
• 1 T / 12g kitchen brandy
• 1 oz / 28g Lobster Stock Reduction
• 2 small / 1g Guindilla pepper
• 50g / 3" pc Grilled sour dough bread

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• In a small gambas pan, add cold oil, guindilla peppers and garlic and heat over high heat until garlic starts to simmer and begins to color, being careful not to burn.
• Stir garlic frequently so that it cooks evenly.
• On a sizzle tray, season shrimp with kosher salt and add to pan, shaking pan to cook evenly.
• Cook for 30 seconds, flip the shrimp, add brandy and flambée
• Once the flamebèe subsides, add 1 oz of Lobster reduction
• Stir well and remove from heat after 45 seconds

• While the shrimp is cooking, grill 3 pieces of bread on the french top of flat top with some blended olive oil
• Finish with 1 tbsp of parsley and serve immediately with bread on the side.

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• Gambas al ajillo should look oily when hitting the pass, the lobster reduction is to give an extra layer of flavor to the dish. Don’t put too much otherwise it will look like a stew and that’s not the point of the dish. Additionally, the dish will taste "fishy."
• Cook the whole dish at high heat! This dish should be cook in less than a minute .
• You want the garlic toasted but NOT burned.
• Do not cook for more than 45 seconds after adding the lobster reduction as that component will evaporate, leaving just the garlic flavored oil.
• GAMBAS AL AJILLO SHOULD NOT BE SOLD FOR DELIVERY OR TAKE OUT. THE SHRIMP ARRIVE OVERCOOKED & THE OIL FREQUENTLY SPILLS AND RUINS THE EXPERIENCE FOR THE GUEST.
• Make sure the bread used for the gambas is fresh and not stale. You can grilled a few orders of bread before the rush and then warm in the oven to order. DO NOT GRILL MORE BREAD THAN WHAT YOU NEED

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