Shrimp served in this spicy, garlic-infused oil are irresistible. Use medium or small shrimp (36-40/pound). The high heat used to cook the shrimp for this recipe would burn the outside of larger shrimp before they cook through.
1/4 cup olive oil
2 cloves garlic, finely minced
2 t. red pepper flakes
1 pound small or medium shrimp, peeled
1 t. salt
chopped fresh flat leaf parsley for garnish
Heat oil in medium skillet over high heat. Add garlic and red pepper flakes and cooking stirring for 30 seconds. Add shrimp and cook for 1 minute, stirring constantly. Season with salt. When the shrimp have turned pink and are opaque throughout, remove from heat. The shrimp should be slighty undercooked because the heat will continue to cook them. Divide into individual ramekins and top with parsley and serve sizzling.
From The Cuisines of Spain