Simplest and Best Shrimp Dish

Photo: Sam Kaplan for the New York Times

Excuse the superlatives; this spin on a Spanish tapa is my favorite, and everyone I serve it to loves it. The shrimp juices infuse the oil, and the sum is beyond delicious. It’s good with bread, over rice, tossed with pasta, or stuffed into tacos. Other seafood you can use: similar-sized scallops (or larger, though they’ll take longer to cook).

Makes: 4 …

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