A young, well-travelled relative of ours, Margaret Lydecker, fell in love with this tapa, known as gambas al ajilla, while living in Spain. Her technique calls for letting the oil, garlic and water “get to know each other” before adding the shrimp. This dish cooks in a breathtakingly brief span of time, so it’s essential to read the recipe all the way through and have your ingredients at the ready before you begin! It’s traditionally eaten directly from the sauté pan or ramekin.

• 2 pinches salt (preferably sea salt)
• 2 tablespoons olive oil
• 1 garlic clove, sliced
• 4 ounces jumbo or large shrimp, peeled
• Bread from a baguette

1. Combine the salt and 2 tablespoons water in a small dish.

2. Combine the olive oil and garlic in a small sauté pan (with sides), and heat over medium-high heat until the garlic begins to sizzle and turn golden (but before it burns). Holding the lid in one hand, add the salted water with the other, and immediately clap the lid on the pan to minimize splattering.

3. After letting the liquid sizzle for 20 seconds or so, lift the lid, add the shrimp and quickly cover again. Cook just until the shrimp loses the raw look and the liquid reduces, lifting the lid once more to stir the shrimp.

4. Take the sauté pan directly to the table. Use chunks of bread to scoop up the shrimp and juices. Or, with a fork, spear each bread chunk with a shrimp and dunk in the pan juices. Repeat until the shrimp are gone and the pan is wiped clean.