This Spanish dish is usually prepared in a frying pan. I prefer this method of baking shrimp in the sauce, which noted TV chef Mark Bittman uses in his latest cookbook. It leaves less chance of burning the garlic, which makes the dish taste bitter. When serving this dish as tapas, leave the last segment of the shell when peeling the shrimp, so they are easier to eat as finger food.
Adapted from The Best Recipes In The World, by Mark Bittman (Broadway Books, 2005)

Fast Fact: Puréeing garlic makes it more pungent because it breaks down more cell walls, releasing more aromatic compounds.
Quick Tip: Lining the empty baking dish with foil may eliminate messy clean-up.