Gambas Al Ajillo

• 34 cup butter
• 12 cup extra virgin olive oil
• 4 tablespoons chopped garlic (24 cloves)
• 2 white onions, chopped
• 2 lbs medium shrimp, peeled and deveined
• 1 teaspoon spanish paprika
• 3 long sweet dried chilies, sliced
• 4 bay leaves (laurel)
• 1 teaspoon brandy (X.O.)
• salt and black pepper, to taste
• 12 cup chopped parsley

1. Heat the olive oil with butter in a saute pan over high heat.
2. Add the garlic and onions, and cook until the garlic is light brown.
3. Add the sliced chili, paprika, laurel leaves and shrimp, and add salt and pepper to taste.
4. Cook over high heat for 10 seconds.
5. Add the brandy, and cook for 10 more seconds or until the shrimp are fully pink.
6. Remove from heat, and pour into a cazuela (a ceramic tapas serving dish, about 6 inches in diameter), garnish with the parsley and serve.

butter, extra virgin olive oil, garlic, white onions, shrimp, spanish paprika, chilies, bay leaves, brandy, salt, parsley

Taken from www.food.com/recipe/gambas-al-ajillo-169470 (may not work)