My friend Jenn recently hosted her birthday dinner at the tapas restaurant Pipa in New York, an Iberian yum-fest that shares elbow room with interior decorator ABC Carpet & Home, who provides romantic decor (and cleverly secures additional promo space) by furnishing the restaurant with a myriad of gorgeous mirrors and chandeliers.
Everything on the tasting menu was delicious, but the Gambas al Ajillo (Shrimp in Garlic) were particularly toothsome. I’d been craving them for a few weeks, and when a few friends gathered together for dinner, we thought it would be a great dish to try out. I looked at quite a few recipes, some of which used additional ingredients other than those included here (such as sherry or cognac, paprika, and lemon), but being something of a culinary minimalist (read: lazy), I elected to break it down to its fundamental elements.
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