1/2 cup extra-virgin olive oil
6 garlic cloves, peeled and sliced
1 dried chile pepper, coarsely chopped, or 1 teaspoon crushed red pepper, or to taste
1 1/2 pounds peeled small shrimp, or large shrimp, peeled and chopped
1/2 teaspoon coarse salt, or to taste
2 teaspoons chopped fresh parsley for garnish
12 small pieces crusty bread (Italian-style)
Lemon wedges for serving
Combine the olive oil, garlic, and chile pepper in a 10- to 12-inch skillet, preferably cast iron, and turn heat to medium. When the garlic begins to sizzle and turn golden, add the shrimp. Cook, stirring, until the shrimp just turn pink and opaque, 2-4 minutes.Stir in salt, garnish with parsley, and serve immediately, directly from the pan, with lemon wedges and bread.
by Mark Bittman