Spanish Garlic Shrimp

Peel and thinly slice the garlic cloves. Break the dried red chilies in half if you prefer milder heat. Finely chop the parsley and reserve a little for garnish.

Heat a large skillet over medium-high heat and add the extra-virgin olive oil.

Once the oil is hot and shimmering, add the sliced garlic and chilies. Stir constantly and cook until the garlic just starts to turn golden, about 1 minute.

Add the shrimp (if using frozen, thaw and drain well). Season with salt to taste and cook, stirring occasionally, until the shrimp turn pink and opaque, about 2–3 minutes.

Remove the skillet from the heat and stir in most of the chopped parsley.

Serve immediately, either right in the skillet or transferred to a plate. Sprinkle with the reserved parsley and serve with crusty bread on the side.