Gambas al Ajillo | Virginia Living

Ingredients

• 4 large ripe tomatoes, sliced in half
• 2 tablespoons Spanish extra virgin olive oil
• 1 teaspoon sugar
• 1 bay leaf
• ½ teaspoon pimentón or Spanish sweet paprika
• Pinch of cayenne pepper
• 1 teaspoon sherry vinegar
• Salt to taste
• ¼ cup Spanish extra virgin olive oil, plus extra for drizzling
• 6 cloves garlic, peeled and thinly sliced
• 1 pound large shrimp, peeled and deveined
• 1 guindilla chile pepper
• 1 teaspoon brandy
• 1 tablespoon freshly squeezed lemon juice
• 1 cup Brava sauce
• 1 teaspoon chopped chives