Shrimp with Garlic

• 1/2 cup extra virgin olive oil
• 6 garlic cloves, peeled and sliced
• 1 small dried chile, coarsely chopped, or 1 teaspoon hot red pepper flakes, or to taste
• 1 pound peeled shrimp, preferably small (more than 40 per pound), or larger shrimp, cut up
• 1/2 teaspoon coarse salt, or to taste
• Chopped fresh parsley leaves for garnish

1. Combine the oil, garlic, and chile in an 8- to 10-inch skillet, preferably cast iron, and turn the heat to medium.
2. When the garlic begins to sizzle and turn golden, add the shrimp.
3. Cook, stirring, until the shrimp just turn pink and opaque, 2 to 4 minutes.
4. Stir in the salt, garnish with the parsley, and serve immediately, directly from the pan.
5. Use 2 or 3 chiles, or to taste.
6. When the garlic sizzles, add 1 cup cut-up seeded tomatoes (canned are fine; drain them first) and cook, stirring occasionally, until the mixture becomes saucy, about 10 minutes.
7. Add the shrimp and proceed as directed.
8. If you like, you can also increase the amount of tomatoes and use this as a pasta sauce.

extra virgin olive oil, garlic, chile, shrimp, coarse salt, parsley

Taken from www.epicurious.com/recipes/food/views/shrimp-with-garlic-385680 (may not work)