Chili shrimp

• 10 cloves garlic, peeled and coarsely chopped
• 1 fresh red chili pepper, about six inches long, coarsely chopped
• 2 pounds fresh shrimp in their shells, rinsed and drained
• 1/4 cup vegetable oil
• 1 teaspoon salt, or to taste

1. Using a mortar and pestle pound the garlic until semifine, then add the chilies and pound until the mixture is fairly fine and has turned a bright red.
2. Cut the shrimp down the back and remove the black vein.
3. Do not shell the shrimp.
4. Set aside.
5. Place a wok or a large frying pan over high heat, add the oil and, when it is smoking, add the pounded garlic and chili.
6. Stir-fry for about one minute, then add shrimp and salt to taste.
7. Stir-fry for four to five minutes, or until the shrimp is cooked and turns a bright orange.
8. Adjust seasoning.
9. Serve immediately, with steamed rice.

garlic, red chili pepper, fresh shrimp, vegetable oil, salt

Taken from cooking.nytimes.com/recipes/4965 (may not work)