Shrimp in Garlic Sauce

This is gambas al ajillo territory: shrimp swimming in a garlicky, herby sauce that’s built for mopping up with crusty bread. Four cloves of minced garlic get simmered with dry vermouth, olive oil, lemon juice, oregano, and fresh parsley into a fragrant marinade that doubles as a baking sauce.

The shrimp soak in the cooled marinade for an hour at room temperature, then bake in a single layer, basted once or twice. The vermouth reduces slightly in the oven and concentrates into a briny, garlicky liquid that tastes like the ocean met a Mediterranean herb garden.

Pull the shrimp when they turn pink and just translucent. Overcooked shrimp in this much garlic butter is a sad waste of good ingredients.

Chef Tips

• Let the marinade cool completely before pouring over the raw shrimp. Hot liquid starts cooking them prematurely.
• Arrange the shrimp in a single layer so they cook evenly. Stacked shrimp steam instead of bake.
• Baste once or twice during baking to keep the tops moist and glossy.
• Serve with plenty of crusty bread to soak up the garlic-vermouth sauce. It’s too good to leave in the dish.

Variations

• Add a pinch of red pepper flakes to the sauce for a spicy version.
• Use white wine or dry sherry instead of vermouth.
• Scatter halved cherry tomatoes around the shrimp before baking for a juicier, more colorful dish.