Shrimp “Al Ajillo”

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Editor’s note: For the best results, always use Wild American Shrimp from the warm waters of Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A.

Shrimp “Al Ajillo”

Garlic Shrimp

Wild American Shrimp Recipe - Shrimp “Al Ajillo” Columbia Restaurant Recipe

Recipe by: Chef Geraldo Bayona, Corporate Chef, Columbia Restaurant


½ cup extra virgin olive oil

10 garlic cloves, minced

2 dried, red chili peppers

¾ pound of shrimp, sized 41-50, peeled and deveined

4 ounces white wine

1 teaspoon Columbia seasoning

1 ½ lemon

2 teaspoons chopped parsley



Heat oil and brown garlic in a sauté pan.

Next, add chili pepper, shrimp and Columbia seasoning.

Add white wine, and sauté until shrimp are pink.

Add lemon juice and chopped parsley.

Serve in small cazuela.


*This recipe uses wild-caught Gulf shrimp harvested by the American Shrimp Processors Association (ASPA)’s Member Processor, the Carson Kimbrough family of Carson & Co. in Bon Secour, AL

Click here to learn more about our Chef Advocate, Geraldo Bayona

And be sure to check out Columbia Restaurant and her sister restaurants Ulele and Goody Goody™


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