Ingredients
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- 1½ lbshrimp, peeled
- 8garlic cloves, sliced
- ⅓ cupGoya olive oil
- 1lemon
- ¼ cupparsley, chopped
- ½ tspBadia crushed red pepper
- ½ loafCuban bread
How to make it
- 1
If the shrimp still have shells, peel them and pull off the vein along the back. Pat dry. Slice the 8 garlic cloves into thin coins. Chop the parsley. Cut the lemon in half. Slice the Cuban bread.
- 2
Pour the olive oil into a wide skillet over medium heat. Add the garlic and red pepper flakes. Cook 1–2 minutes until the garlic smells fragrant and is just turning gold — do not let it brown or it will turn bitter.
- 3
Turn the heat to medium-high. Add the shrimp in a single layer. Cook 2 minutes, flip, and cook 1–2 minutes more until they are pink and just opaque. Do not overcook.
- 4
Take the pan off the heat. Squeeze the lemon over the shrimp, add the parsley, and toss. Taste for salt.
- 5
Serve in the skillet with the Cuban bread to soak up the garlic oil.