Gambas al Ajillo w/ Mezcal

Yield: 1 order

• 5pc 21/25 Shrimp, Peeled, Deveined & Butterflied
• 3 Tbls  Olive Oil
• .1oz  Garlic, Thin Slice on Mandolin
• 2pc  Arbol Chili, Seeds Removed
• ¼ tsp  Kosher Salt
• 3 Tbls  Mezcal
• 1ea Juice of Lemon
• ½ tsp  Chopped Parsley

Procedure

1.  Heat the oil in a pan.
2. Add the garlic and arbol chili and toast.  
3. Add the shrimp, salt and cook, being careful not to burn the garlic.  
4. Remove the pan from the heat and add the mezcal and allow the alcohol cook out. 
5. Add the pan back to the fire and cook another 10 seconds.  Add the lemon juice & chopped parsley.  
6. Once the shrimp are cooked, arrange the shrimp in the flat bowl.  
7. Spoon the sauce over the shrimp.