Serious Garlic Shrimp With Chiles

• 34 cup olive oil
• 25 cloves garlic, peeled and thinly sliced
• 1 34 lbs medium shrimp, peeled and deveined
• 1 12 teaspoons morton lite salt
• 34 teaspoon fresh ground black pepper
• 3 large chili peppers, wiped clean,stemmed,seeded and finely julienned
• 1 cup clam juice
• 3 -4 limes, juice only
• 1 bunch fresh parsley, leaves only,chopped

1. Heat the olive oil in a large skillet over medium-low heat.
2. Saute the garlic until it is tender but not brown.
3. Remove with a slotted spoon, place on paper towels and reserve.
4. Increase the burner heat to high.
5. Quickly toss the shrimp with the salt and pepper in a bowl.
6. When the oil is very hot and nearly smoking, add the shrimp.
7. Saute, turning the shrimp and stirring and shaking the pan to prevent sticking, for 3 to 4 minutes or just until the shrimp are still slightly undercooked.
8. Remove from the heat.
9. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid as possible in the pan.
10. Return the pan to the burner and reduce the heat to medium.
11. Add the garlic slices and chiles and saute, stirring frequently, until the oil begins to turn orange from the chiles.
12. Stir in the clam juice, along with the shrimp and any juice that has collected on the platter.
13. Add the lime juice and parsley, bring to a boil and remove from the heat.
14. Serve immediately over Spanish rice or white rice.

olive oil, garlic, shrimp, salt, fresh ground black pepper, chili peppers, clam juice, parsley

Taken from www.food.com/recipe/serious-garlic-shrimp-with-chiles-28646 (may not work)