Anti-inflammatory foods to forget about bloating this summer

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Garlic Shrimp (Gambas al Ajillo)

Garlic is a kitchen staple that brings bold flavor to any dish. But it’s not just delicious—it’s a natural antibacterial, diuretic, and packed with powerful anti-inflammatory compounds like allicin and quercetin. In this recipe, it pairs beautifully with extra virgin olive oil, rich in oleocanthal (often called nature’s “ibuprofen”), to create a light yet satisfying dish. Shrimp adds lean protein, making this a perfectly healthy and flavorful summer meal.

Ingredients (serves 4):

• 14 oz (400 g) peeled shrimp
• 4–5 garlic cloves, thinly sliced
• 1 dried chili pepper (or pinch of red pepper flakes)
• Salt and black pepper, to taste
• Generous drizzle of extra virgin olive oil
• Chopped fresh parsley, for garnish

Instructions:

1. Heat a generous amount of olive oil in a clay dish (or heavy skillet) over low heat. Add the sliced garlic and chili pepper.

2. Once the garlic begins to turn golden (be careful not to burn it), increase the heat to medium-high and add the shrimp, seasoned lightly with salt. Cook for about 3 minutes, stirring occasionally, until the shrimp are pink and cooked through.

3. Remove from heat, sprinkle with chopped parsley, and serve immediately.

Tip: The secret to making this dish perfect is using fresh, high-quality ingredients. Don’t forget crusty bread for dipping into that garlicky olive oil—it’s irresistible!