I ADAPTED THIS FROM PAULA WOLFERT’S “MEDITERRANEAN COOKING”, WHERE IT’S CALLED GAMBAS AL AJILLO. THE WHOLE DISH CAN BE MADE IN LESS THAN 30 MINUTES, LESS PROBABLY, IF YOU BUY THE SHRIMP ALREADY CLEANED. IT INTERESTED ME BECAUSE I’D NEVER EMPLOYED THIS PARTICULAR COOKING TECHNIQUE — SIMMERING CHOPPED ONIONS IN WATER AND OLIVE OIL UNTIL THE WATER EVAPORATES AND THE ONIONS TURN GOLDEN. THE GARLIC AND SHRIMP ARE ADDED TOWARD THE END AND ONLY COOKED TILL PINK. IT’S LOVELY TOSSED WITH ORZO OR AS A PASTA SAUCE AND COULD ALSO BE SERVED WITH PILAF OF SAFFRON RICE. IT’S EQUALLY GOOD SERVED AT ROOM TEMPERATURE SO YOU CAN MAKE THE WHOLE DISH IN ADVANCE.
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