Mushroom "Tapa" (Pintxo de Txampis)

This is one of the most famous "pintxos" from Pamplona, Navarre. Every year, all through Spain, there are "Tapas and Pintxos" meets where many of the bars, taverns, and  restaurants show off their best. This is a very simple and easy way to make a "pintxo." You may remember my previous entry that explains the difference between them. The word "pintxo" is used in the Basque Country and "tapa" in the rest of Spain. Also, "pintxo" uses a toothpick to skewer it.

Ingredientes:

12 mushrooms (2 per person)

6 minced garlic cloves 

12 shrimp

2 tablespoons extra virgin olive oil

salt

Put the olive oil and the mushrooms in a pan. Cook for a few minutes, add half of the garlic, and season with salt. Remove the mushrooms and then cook the shrimp and the other half of the garlic, making sure that the garlic doesn't burn. Season with salt.