There are countless versions of gambas al ajillo throughout Spain, but all combine shrimp, garlic and olive oil. Chef Aitor Zabala adds sherry to round out the flavors and finishes with lots of parsley
Excerpted with permission from The Quintessential Cast Iron Cookbook: 100 One-Pan Recipes to Make the Most of Your Skillet by Howie Southworth and Greg Matza. Copyright 2019 by Skyhorse Publishing, Inc.
Excerpted with permission from DIY Crafts & Projects for Your Instant Pot: Lip Balm, Tie-Dye, Candles, and Dozens of Other Amazing Ideas! by David Murphy. Copyright 2019 by Racehorse Publishing, an imprint