Ellington

When I was 14, I went to Spain on a school trip. I found myself in love with everything; the hustle and bustle of the traffic, the plazas, the music and the food—oh, the food.

These days when I long to be back in Madrid, I pour a glass of Tempranillo or Albarino and make this dish. It is a take on the classic tapas dish Gambas Al Ajillo.

Spicy Garlic Shrimp

1 pound shrimp medium or small size, shelled

1-3 dried chili red peppers (depending on taste), chopped

3-5 large cloves garlic (depending on taste), finely chopped

¼ cup flat-leaf parsley, finely chopped

8 tablespoons olive oil

If using fresh shrimp, pat dry. If using previously frozen shrimp, pat dry and sprinkle on some coarse salt. Heat oil in an 8-inch shallow pan (or flame safe earthenware casserole) until very hot. Add chili peppers and garlic. When the garlic turns golden, add the shrimp.

Cook over medium high heat until shrimp are just done, about two minutes per side. Shrimp will turn from opaque to pink.

Remove from heat, toss in the parsley.

Serve with good crusty bread and a green salad, and you've got a great meal in a hurry. Feel free to dip the bread in the pan—that's where the extra goodness hides.