2/3 cup extra-virgin olive oil
4 garlic cloves, minced
1 small dried hot red chile or pinch dried red pepper flakes
12 ouncesshelled medium to large fresh shrimp with or without tails
Minced fresh parsley for garnishing
In a large, deep sauté pan, heat the olive oil over medium-high heat. Add the garlic and chile and cook, stirring continually, until golden, 5 to 10 seconds. Add the shrimp and cook, stirring a few times, until pink throughout, 1 to 2 minutes. Remove the pan from the heat and season with salt.
Spoon the shrimp and some oil into individual bowls. Dust each bowl with parsley. Serve with small forks.