tapa "Gambas al ajillo" was a delicious way to represent the natural affinity shrimp has with garlic. The only drawback to this simple recipe is that it had to be prepared a la minute. Chopped parsley adds a nice burst of color and a green freshness that contrasts with the sweet, earthy garlic flavors.
Recipe in Spanish: http://www.atapear.com/recetario-de-tapa
Bacon-wrapped shrimp sounded like a great idea, which is why I chose this recipe. However, in my kitchen frenzy the bacon burnt to a crisp (I probably should have used thicker bacon.) I went ahead with the marinade, and I was so glad I did. It had a great combination of spices, which I think would work well in many applications, including chicken. I substituted pimenton de la vera for half the paprika in this recipe, which added a smokiness that almost made up for the missing bacon. Grilling the shrimp definitely produced the best texture for my taste-- not to mention the easiest cooking method.
The variations are endless. These recipes are definitely keepers, but I know I'll be on the look out for other shrimp recipes to mix it up next time. There was no clear favorite. Each of these dishes easily stands on its own and, when served over rice, provided great leftovers for lunch the next day.