Andrew Zimmern

"Grab a high top table next to the window, order a glass of sweet house wine or vermouth, and the gambas al ajillo—a ceramic dish of sizzling shrimp with a side of bread for sopping up the garlic- and chile-infused oil."

Frommer's

"Choose the original bar on Calle Victoria to savor the patina of age—it opened in 1906 and has been serving shrimp specialties ever since. We like our gambas grilled with garlic (gambas al ajillo)."

Anya Von Bremzen

"The garlicky shrimp arrives at the small tables in ceramic plate-bowls, sizzling hot and deeply aromatic. The shrimp is never overcooked, the garlic is never overpowering, and there’s always enough delicious sauce left over for sopping up with a good piece of crusty bread."

Rick Steves

"Try gambas al ajillo (ahh-HHEEE-yoh, shrimp version of escargot, cooked in oil and garlic and ideal for bread dipping)."

Amanda Mouttaki

"The shrimp came out in a dish that was sizzling hot and as soon as they cooled enough to eat I began to shovel them into my mouth. They were small and sweet, so much more flavorful than what can be found in North America."

Lauren Aloise

"Their garlic shrimp made La Casa del Abuelo the Madrid tapas institution it is today. Served sizzling, the shrimp finish cooking at your table and must be immediately eaten with lots of bread to soak up the delicious garlic sauce."

Jessica Wray

"There is an abundance of delectable cuisine to be found in Madrid, but the problem is just knowing where to look, what to order and when to do so. Where to get gambas al ajillo: Casa del Abuelo."

Sonia Cuesta de Andrés

"The 10 Best Bars In The Puerta Del Sol Area Of Madrid: La Casa del Abuelo - The menu is based around different shrimp and king prawn recipes, with their specialty being the gambas al ajillo, shrimp with garlic, olive oil and pepper."

James Blick

"The must-try gambas al ajillo is a palate-searing blend of plump Mediterranean prawns, fresh parsley, dried chillies and indecent wads of garlic."

Tuba Satana

"It was one of the best prawns dishes I ever tasted."