Camarones al Ajillo

Camarones al Ajillo (garlic shrimp) is a beloved seafood dish found in restaurants along the entire Dominican coastline. Large, fresh shrimp are sauteed in a generous amount of olive oil infused with sliced garlic, a splash of white wine or dry sherry, and a squeeze of fresh lime. The dish is simple in concept but extraordinary in execution when made with the freshest local shrimp.

The key to great camarones al ajillo is restraint — the garlic and olive oil should enhance, not overwhelm, the natural sweetness of the shrimp. The cooking happens quickly over high heat, just until the shrimp turn pink and curl, while the garlic becomes golden and fragrant. A sprinkle of chopped parsley and a final squeeze of lime finish the dish. It is served sizzling hot, often in the same pan or a cast iron dish, with crusty bread to soak up the garlicky oil.

While this dish exists throughout the Spanish-speaking world, the Dominican version benefits from the exceptional quality of Caribbean shrimp, particularly the large, sweet specimens harvested off the coast of Monte Cristi and Samana.