Spanish-Style Shrimp With Garlic

• 1 1/4 pounds medium shrimp, shelled and de-veined (Look for domestic farmed shrimp or Oregon pink shrimp.)
• Sea salt or kosher salt to taste
• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, peeled and coarsely chopped or thinly sliced
• 1 bay leaf, broken in half
• 1 dried red chile, seeded and crumbled
• 2 tablespoons minced parsley

1. Sprinkle the shrimp with salt, toss and let sit for 15 minutes.
2. Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile.
3. Cook, stirring, until the garlic begins to color, about one minute.
4. Turn the heat up to medium-high, and add the shrimp.
5. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes.
6. Remove from the heat, sprinkle with the parsley and serve.

shrimp, salt, extra virgin olive oil, garlic, bay leaf, red chile, parsley

Taken from cooking.nytimes.com/recipes/1012534 (may not work)