Shrimp Sauté In Garlic Sauce

• a) 640 - 700 gr./23 - 25 oz. of medium size thawed shrimp with shells or without.
• b) 4 garlic cloves with center stems removed.
• c) 1 or 2 leaves of bay leaves with a couple of short cuts on them.
• d) The shells of 2 dry chili pepper (about 1/3" each). Use only one chili if you don't want it to be to hot.
• (Don't use any of the chili seeds! Or you will burn...)
• e) Olive oil
• f) Parsley, finely chopped
• g) Baguette bread, cut in pieces.

1. 1) If the shrimp are wet, dry a little before salting them.
2. 2) Peel and dice the 4 garlic cloves.
3. 3) Dice or cut in small squares the skin or shell of the dry chili peppers.
4. 4) In a medium size to large frying pan, pour olive oil, (better if virgin), up to a 1/4" to 1/3" heigh. It's up to you.
5. 5) Put the frying pan in medium heat for a 3-4 minutes.
6. 6) Put into the pan the garlic, the bay leaves and the chili pepper skins.
7. 7) Let the garlic fry until it takes some color, but don't let it brown because it will become bitter.
8. 8) Rise the temperature to medium high.
9. 9) Place the shrimp on the oil. Let them fry for one to two minutes, no more.
10. 10) Lower the heat to medium. Turn the shrimp and let them fry on the other side for one to two minutes. No more.
11. 11) Remove the frying pan from the heat.
12. 12) Sprinkle the shrimp on the pan with parsley (and a little salt, if you want).
13. 13) Bring the pan to the table
14. 14) Have fun not only with the gorgeous shrimp but with the glorious garlic sauce: either on top of the shrimp or with bread.
15. 15) Don't feel bad to eat with your fingers.
16. You will need a lot of paper napkins.

garlic, cuts, chili pepper, will, olive oil, parsley, bread

Taken from www.epicurious.com/recipes/member/views/shrimp-saute-in-garlic-sauce-50029225 (may not work)