½ cup olive oil, divided in half
1 lb small shrimp, divided in half, peeled and de-veined
4 finely chopped garlic cloves, divided in half
2 crumbled Chile De Árbol, or ½ tsp red pepper flakes, divided in half
Peel and de-vein shrimp. Heat olive oil in a large skillet over medium heat. Add garlic, Chile De Árbol, or red pepper flakes. Cook, stirring occasionally, until garlic is barely golden, about 1 minute. Season half of shrimp with salt and cook until just cooked through, about 1 minute per side, transfer shrimp and oil into a bowl. Repeat these steps for remaining shrimp. Return 1st set of shrimp to skillet. Toss with flat leaf parsley and serve with crusty bread.
© 2023 - 910 Media Group