¾ cup olive oil 10 cloves garlic, finely chopped 4-6 small fresh red Thai chiles (my local store didn’t have these, so I opted for jalapenos) 1½ lb. raw medium shrimp, peeled and deveined, tails removed Kosher salt and freshly ground black pepper, to taste 2 tbsp. roughly chopped parsley, for garnish Rustic country bread, for serving Toss the shrimp with the oil, garlic, and chiles (or jalapenos). I baked in a 425 degree F oven for about 10 minutes. Can also grill and cook until shrimp are pink and cooked through. Stir in parsley and serve with bread on the side for dipping. Can also be cooked on the stove.
Toss the shrimp with the oil, garlic, and chiles (or jalapenos).
I baked in a 425 degree F oven for about 10 minutes. Can also grill and cook until shrimp are pink and cooked through. Stir in parsley and serve with bread on the side for dipping. Can also be cooked on the stove.
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