- 500 grms. tiger prawns, peeled and deveined
- 1 tspn. paprika
- ¼ cup calamansi juice
- 100 grms. chopped garlic
- ¼ cup olive oil
- 50 grms. chopped parsley
- 2 jiggers brandy
- 2 pcs. green chilli
- 30 grms. garlic chips
- 100 grms. banana leaves (round cut)
- 1 pc. white onion
- 30 grms. finely julienned pumpkin
- 30 grms. finely julienned carrots
- 1 tspn. crushed peppercorn
- To serve with 2 cups cooked rice
- Marinate for 10 minutes peeled shrimps in paprika, calamansi juice, salt, pepper and olive oil.
- Sauté chopped garlic in hot olive oil. Add in shrimp and flambé with brandy.
- Season with salt and pepper.
- Have ready heated sizzling plate, brush with onion and oil. Bed with banana leaf.
- Arrange Gambas Al Ajillo and cooked rice on sizzling plate. Garnish on top with julienned carrots and pumpkin. Sprinkle with crispy garlic chips and chopped parsley.
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