These spicy shrimp are best served in a rustic ceramic dish on a restaurant terrace somewhere in Spain, but good just about anywhere…
As much peeled raw shrimp as you need
equal parts of butter and olive oil – the quantity depends on the ammount of shrimp. But a good estimation is 1/2 a cup of butter and 1/2 a cup of olive oil per pound of shrimp
Lots of garlic, very finely sliced
Lots of chilli. You can use fresh red chilli or crushed red chilli flake, both work well.
The ammount of garlic and chilli depends on taste, but plan on lots of both.
Melt butter with olive oil, chilli and carlic in the heaviest skillet you have. Allow to sweat for 10 mins on low heat. Then crank up the heat and add the shrimp. Cook for a few minutes until the shrimp are just cooked through. Transfer to a warm serving bowl and sprinkle with som fresh chopped parsley.
