“You only live once, but if you do it right, once is enough.” ~ Mae West
Let’s hope so, Ms. West. If only we knew how to do it right. There is no one answer for all people. Each person has to untangle their own life and figure out what they want it to be. My husband and I recently watched the movie, “The Way.” It was about four individuals and their walk together on El Camino de Santiago. One of the lines from the movie is, “You don’t choose a life; you live one.” In other words, a person chooses to become a doctor or a teacher or any other profession, but that is not their life. Their life is how they relate to the world they live in.
This fall I will be walking the last 162 miles of the Camino Frances. Who knows, maybe I will discover in the solitude and quiet of this walk what I truly want out of this world and what I want to give to this world.
On my camino I’m sure to come across something like this Gambas al Ajillo (Garlic Shrimp). It is a much loved tapa served throughout Spain. It can be used as an appetizer for six people or as a main dish for two, or it could be a part of a tapas themed dinner where many small plates of food are served. The one thing you can’t fail to have with it is a nice loaf of crusty bread for sopping up all the garlicky goodness in this sauce.
Recipe Source: Foods and Wines of Spain by Penelope Casas
Ingredients (Appetizers for 6)
4 tbsp olive oil
2 tbsp butter
¾ lb. medium shrimp in their shells
4 cloves garlic, peeled and sliced
2 tbsp lemon juice
2 tbsp dry sherry
½ tsp paprika
1 dried red chili pepper, cut in 3 pieces, seeds removed
Freshly ground pepper
1 tbsp minced parsley
Heat the oil and butter in a shallow casserole.
Add the shrimp and garlic and sauté over high about 3 minutes.
Add the lemon juice, sherry, paprika, chili pepper, salt and pepper.
Sprinkle with parsley and serve immediately.
Gambas Al Ajillo (Garlic Shrimp)
- Serves 2 as a main dish or 6 as an appetizer
- 4 tbsp olive oil
- 2 tbsp butter
- ¾ lb. medium shrimp in their shells
- 4 cloves garlic peeled and sliced
- 2 tbsp lemon juice
- 2 tbsp dry sherry
- ½ tsp paprika
- 1 dried red chili pepper cut in 3 pieces, seeds removed
- Freshly ground pepper
- 1 tbsp minced parsley
- Heat the oil and butter in a shallow casserole.
- Add the shrimp and garlic and sauté over high about 3 minutes.
- Add the lemon juice, sherry, paprika, chili pepper, salt and pepper.
- Sprinkle with parsley and serve immediately.
- ¡Que aproveche!