Gambas Con Gabardina
''Gambas con gabardina'' (shrimp in a trenchcoat) is a popular Spain, Spanish Tapas, tapa that started to gain prominence in the 1950s, when it was included in the ''Manual de Cocina'', a cookbook published by the Sección Femenina and given to all Spanish housewives after they completed their Social Service, the female equivalent to conscription during the Francoist dictatorship. It consists of shrimp coated in a flour, egg, beer and cornstarch Batter (cooking), batter (known in French as à l'Orly) and then deep fried in olive oil. The tails are left during cooking as the shrimp is eaten by hand. The batter may have a yellow tint due to the use of saffron. The name of the dish comes from the way the batter covers the shrimp, as it does so in the fashion of a trenchcoat. A variant popular in Murcia is known as ''caballitos'' (seahorses), as the peeled shrimp takes the shape of this fish through the use of a toothpick which is then used to eat the snack. References

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Appetizer
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, i ...
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