Finely mince 3 garlic cloves, or put them through a garlic press. In a medium bowl, combine minced garlic with about 2 tablespoons olive oil and salt. Stir in shrimp and let marinate at room temperature for 30 to 45 minutes.

Meanwhile, smash 3 garlic cloves. Heat smashed garlic with remaining olive oil in a large skillet over medium-low heat. Cook, stirring occasionally, until garlic is a light golden brown, about 4 to 6 minutes. Remove skillet from heat and allow oil to cool to room temperature. Remove smashed garlic from skillet and discard.

Thinly slice remaining 6 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, about 4 to 6 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium.) Increase heat to medium-high; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 to 3 minutes. Turn shrimp over and continue to cook until shrimp are cooked through, about 2 to 3 minutes longer. Sprinkle with parsley and serve immediately.

Serve with lots of warm crusty bread and accompanied by flutes of a good sparkling wine, such as a Cava, or even a fine Champagne.

Makes 4 to 6 for appetizer servings. If preparing as a main course, double the recipe.

* Note: The slightly sweet and nutty Cascabel chile is the traditional chile used in gambas al ajillo but the New Mexico chile (a.k.a. California chile, chile Colorado, or dried Anaheim chile) is a good substitute. Crush and roughly break the chili pepper into 2 or 3 pieces (for more spice and heat, chop it finely).