This is my wife's favorite. I learned this while stationed in Spain.
1 lb. of Shrimp peeled and deveined (21-30 count is perfect)
8 ounces of Olive Oil
2 T. minced Garlic
1 T. Dried Red Pepper flakes
Warm Olive Oil, Garlic, and Red Pepper flakes on low for 15 minutes in
a shallow pot that can be used for serving the dish. Bring to a boil, drop
the shrimp in the garlic oil and reduce heat. Once the Shrimp start to
turn pink, remove from heat and serve immediately.
Best served with a baguette or French bread used for dipping in the oil
and garlic with the shrimp. Add a salad and you've got a great dinner. Simple and quick!
1 lb. of Shrimp peeled and deveined (21-30 count is perfect)
8 ounces of Olive Oil
2 T. minced Garlic
1 T. Dried Red Pepper flakes
Warm Olive Oil, Garlic, and Red Pepper flakes on low for 15 minutes in
a shallow pot that can be used for serving the dish. Bring to a boil, drop
the shrimp in the garlic oil and reduce heat. Once the Shrimp start to
turn pink, remove from heat and serve immediately.
Best served with a baguette or French bread used for dipping in the oil
and garlic with the shrimp. Add a salad and you've got a great dinner. Simple and quick!
