This Garlic Shrimp Recipe Will Transport You to Spain

Summer cooking is a thrill, especially now that all the best vegetables are in abundance. Simplicity is key, and, for inspiration, I often think of food I have enjoyed while traveling. In Spain, a favorite destination of mine, there are a lot of simple, elemental dishes perfect for this time of year.

In Catalonia, in northeastern Spain, escalivada is a traditional way to prepare vegetables, meant to be eaten at room temperature as a course on its own, or as an accompaniment to a meal. A typical combination of eggplant, sweet peppers, onions and sometimes tomatoes is nestled in the hot embers, coals and ashes of a dwindling fire, to cook slowly until softened. When cool, the charred skins are removed, and the vegetables are sliced or torn into strips, then dressed with olive oil, garlic and sherry vinegar. Modern cooks, and the recipe here, achieve something similar by roasting the vegetables on a sheet pan in a hot oven, though you could also use indirect heat in a covered grill.

The flavors mingle, resulting in something much like a stew, reminiscent of ratatouille, the southern French dish made with some of the same ingredients. Once assembled, escalivada will keep in the refrigerator for up to a week. I find it tastes best when aged for at least a day, so it makes sense to prepare in advance for a picnic or party.

All over Spain, gambas al ajillo — garlic shrimp — is beloved in its many versions, and what’s not to love? Sweet briny prawns are sautéed, often in a shallow terra-cotta cazuela, with lots of garlic and olive oil, finished with a touch of hot pepper and chopped parsley. Once you have your ingredients assembled, it truly is ready in minutes. Here, in the United States, you’ll want to use large shrimp if available, though it’s fine if you have smaller shrimp, camarones. Just know that they will cook more quickly. Naturally, the better quality the shrimp, the better the outcome, so shop with that in mind.