Sizzling garlic shrimp cooked fast in olive oil with dried chili, served bubbling hot straight from the pan with bread to mop up the garlicky oil. A quick tapas bar favorite.
Heat the garlic oil
Warm the olive oil in a wide skillet over medium heat with the sliced garlic and crumbled chili until the garlic turns fragrant and just starts to color.
Add the shrimp
Raise the heat, add the shrimp in a single layer, and season with salt.
Sear until pink
Cook the shrimp, turning once, until they curl into a C-shape and turn fully opaque pink.
Finish and serve
Stir in the chopped parsley, then serve immediately straight from the pan while it's still sizzling, with lemon wedges and bread for dipping.
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