Anyone serious about Spanish cooking and food has tried gambas al ajillo (Spanish garlic shrimp). Delicious, saucy, and robust, this delicious meal deserves to be served in the very best dish. The underliner plate No. 24 is that dish. It is large enough to hold half a kilogram of gambas al ajillo and has a high lip to ensure all the sauce from this delicious meal is kept exactly where it should be.
For gambas al ajillo, get half a kilo of fresh shrim, Spanish paprika (2 teaspoons), ¼ cup of extra virgin olive oil, 4 cloves of garlic (or more, depending how much garlic you like), 4 tablespoons of good sherry, and salt to taste.
While this dish is best used for gambas al ajillo any shrimp dish will be perfectly served in this. Thanks to its red-earthen color, it complements the natural redness of the shrimp once cooked. It is rustic and will complement your rustic dining setup perfectly. It is heat resistant and quite sturdy, as well as being oven safe.
Store in a cool dry place.