One mention of gambas here in the Philippines would usually bring to mind images of shrimps in a deep red-orange sauce (that’s usually more sweet than spicy) with some bellpeppers and onions thrown in for good measure. In some cases, this even comes in a smoking hot sizzling plate. Personally, I’m not a fan of this style of gambas mainly because the shrimps tend to come out overcooked and all the flavors that are added in the dish just overwhelm the subtle taste of the shrimp.
My preference for gambas is to have it as gambas al ajillo, shrimps in garlic to put it simply. Traditional recipes I have seen make use of just four ingredients outside of your basic salt and pepper seasoning: Shrimps, olive oil, garlic, and chili. The dish, as you would expect, lets the shrimps shine with none of the other flavors getting in the way. My take on this though adds a few more ingredients that work to elevate the shrimp flavor even more than just having your basic ingredients.