serves 4 as a main dish (over rice or pasta), or 6 as a small plate
1 lb. shrimp (frozen, uncooked, or fresh)
2-3 tbs. extra virgin olive oil
5-8 cloves garlic, chopped
1 jalapeno chili, chopped (optional)
½ cup dry white wine (optional)
½ lemon (optional)
¼ tsp. saffron (optional)
Buy a packet of frozen uncooked shrimp, or get fresh ones from a fish market. Try to buy the kind with the tail on for easy grabbing. Make sure the shrimp are as dry as possible before they go into the skillet or wok – so drain them well in a colander.
In a large skillet or wok, heat a few tablespoons of olive oil. Add about 5-8 cloves of finely chopped garlic. When the garlic starts to sizzle and imparts its flavor, add the shrimp. Feel free to add some finely chopped jalapeno chili for some heat if you like, or a ½ a glass of white wine. You can also add a pinch of saffron threads. Once the shrimp are cooked through (they will turn pink all over), serve immediately, piping hot. Feel like adding a squeeze of lemon, a dash of flake salt or a handful of chopped herbs? Go for it!