Grand Prix Gourmet

It was tapas and pintxos for our Spanish Grand Prix viewing party. Another runaway win for Max, an outstanding meal and good times with family and friends. It was the first time I made a Basque cheesecake and it was delicious. Also on the menu were gambas al ajillo, caramelized onion and goat cheese crostinis, bacon-wrapped dates, patatas bravas, honey drizzled pears with goat cheese and walnuts, and frozen sangria.

RECIPES:
• Gambas al Ajillo (see recipe below)
• Basque Cheesecake

Gambas al Ajillo
1 pound large raw shrimp, tail on
¼ cup olive oil
¼ cup unsalted butter
¼ cup fresh lemon juice
4-6 garlic cloves, minces
1 tsp. smoked paprika
½ tsp. red pepper flakes
Salt and pepper to taste
Chopped parsley for garnish

Add butter, olive oil, garlic and red pepper flakes to a sauté pan and heat over medium.

Sauté for about 1 minute or until garlic is fragrant, being careful not to burn it.

Add paprika, lemon juice and shrimp and sauté for 2-3 minutes, until shrimp are cooked and pink. Season with salt and pepper and pour shrimp with oil into a serving dish.  Top with parsley and serve with crusty bread for dipping