1 lb large shrimp, de-veined and shelled (you can leave tail on if you like)
4-6 cloves garlic, thinly sliced
¼ - ½ tsp crushed red pepper
2 tbsp Olive Oil
Salt to Taste
In a heavy pan, heat olive oil and add garlic slices, shaking the pan until the cloves are golden brown. Sprinkle crushed red pepper in pan and stir.
Add shrimp, placing flat on pan with space between the shrimp so they will get a bit crispy. Cook 2-3 minutes, depending on size, then turn and cook until pink and firm, not leathery!
As a variation, squeeze fresh lemon juice (1/4 cup or to taste) over shrimp just before you take then out of the pan.
I serve this over thin fettuccine that has been lightly tossed with really good olive oil and a simple green salad on the side.
