Garlic Shrimp

• 3/4 cup extra-virgin olive oil
• 15 garlic cloves, thinly sliced crosswise
• 2 large shallots, cut into matchsticks
• 3 dried nora chiles, 2 cascabel chiles, or 1 1/2 ancho or pasilla chiles*, finely ground in a clean coffee or spice grinder
• 12 ounces small white or pink shrimp (51 to 60 per lb.), peeled and deveined
• 1 1/2 teaspoons minced flat-leaf parsley, divided
• About 3/4 tsp. kosher salt
• About 2 1/2 tbsp. lemon juice

1. Heat oil in a 9 1/2- or 10-in. cazuela* (Spanish clay pot) or a 10-in. nonstick frying pan over medium heat. Stir in garlic, shallots, and chiles; cook 30 seconds. Add shrimp and half of parsley. Cook, stirring often, just until shrimp curl, 1 to 2 minutes. Stir in 3/4 tsp. salt and 2 1/2 tbsp. lemon juice; remove from heat.
2. Taste and add more salt and/or lemon juice if you like. Sprinkle with remaining parsley and serve immediately.
3. *Find cazuelas and nora chiles at tienda.com, and cascabel chiles and ancho chiles at Latino grocery stores and some supermarkets.

extravirgin olive oil, garlic, shallots, ufora chiles, white, flatleaf parsley, kosher salt, lemon juice

Taken from www.myrecipes.com/recipe/garlic-shrimp-3 (may not work)