- 2 garlic cloves, thinly sliced
- 2 dried red chiles, broken
- Extra-virgin olive oil
- 1/2 pound rock shrimp
- Kosher salt
Special equipment: 2 (4-inch) flameproof ramekins such as terra cotta cazuelas
*This makes a really small amount of shrimp. This recipe can be done in batches or a larger amount can be done in a saute pan.
When the garlic starts to sizzle and is very aromatic, add the shrimp. Cook until the shrimp turn pink, about 1 to 2 minutes. Sprinkle in a couple drops of water before serving to get the oil to really sizzle. Serve with bread to sop up the delicious olive oil!