I can’t take credit for this dish. This is something my husband fixes. His inspiration comes from a dish we ordered on every visit to Meson de San Javier, near the Puerta del Sol, in Madrid. It’s full of spice and flavor. You’ll want a nice baguette to sop up the garlicy, peppery oil. From our google research, it looks as if San Javier is no longer open. That is a pity.
10 large tiger shrimp, butterflied (we get a huge bag at Costco)
4 cloves garlic, chopped
1 1/2 t. crushed red pepper
1/4 c. olive oil
Heat oil with garlic and red pepper over medium heat until it begins to sizzle – approximately 3 minutes. Increase heat to medium high and add shrimp, sprinkle with salt. Cook, stirring, until shrimp are curled and they turn white (opaque). Serve with a crusty baguette (perfect for dipping in the spicy oil). Serves 2.