Hot Chili Garlic Shrimp

Prep time: 20 mins

Servings: 4 pers

Cook time: 30-40 mins

Category: Snack

Origin: Middle East

INGREDIENTS

• 1 1/2 pounds shelled and deveined large shrimp, tails intact
• Kosher salt
• 1/4 cup thinly sliced garlic
• 1 1/4 cups García de la Cruz Hot Chili Extra Virgin Olive Oil
• 1 small dried hot red chile, seeded and crumbled
• 1/2 cup minced parsley
• 2 tablespoons dry sherry, such as manzanilla
• 1 teaspoon finely grated lemon zest
• Crusty bread, for serving

DIRECTIONS

• Yield 4
• Toss the shrimp with 1 teaspoon of kosher salt in a bowl and let stand for approx 10 minutes.
• Meanwhile, in a 9- to 10-inch enameled cast-iron skillet, combine the garlic and the Garcia de la Cruz Hot Chili Extra Virgin Olive Oil. Cook over low heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, 8 to 10 minutes approx. Add the chile and cook, stirring, until fragrant, 15 to 30 seconds.
• Add the shrimp to the skillet and cook over  low heat, stirring and turning the shrimp occasionally, until barely pink, about 5 minutes. Stir in the parsley, sherry, lemon zest and a generous pinch of salt. Remove from the heat and let stand until the shrimp are cooked through, 3 to 5 minutes. Serve in the skillet, passing crusty bread at the table