Gambas al ajillo | Chef Travis Swikard makes garlic spot prawns

After a visit to Tuna Harbor Dockside Market
Chef Travis gets inspired to make Spanish tapas!
Grow it! Make it! Share it! Season 1

Gambas al ajillo
2 pounds spot prawns (split in half)
2 c late harvest TOO olive oil
1 c chopped garlic
1 c chopped parsley
2 lemons for juice

Pan con tomate
1 baguette (cut into 12 pieces)
2 c grated tomato
3 cloves garlic
3 T sherry vinegar
½ cup olive oil

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Executive producer
Susan Madden Lankford

Producer
Jack Ford
Polly Lankford Smith
Chris Rov Costa

Production Unit
Words & Pictures Co.
Director & Director of Photography
Chris Rov Costa
Editing
Abner Vargas

Special thank to Temecula Olive Oil Company https://www.temeculaoliveoil.com

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About Humane Smarts
The mission of Humane Smarts is to open hearts and enrich minds by providing opportunities for creativity and self-sufficiency in San Diego.