Pat the shrimp dry and lightly season with kosher salt. Let them sit while you get everything else ready.
2. Infuse the oil:
In a small skillet or pan, heat the olive oil over medium-low. Add the sliced garlic and dried chili. Let the garlic slowly toast in the oil, stirring often. You want it to turn golden, not brown — about 2–3 minutes. This step gives the oil that deep, garlicky magic.
3. Add the shrimp:
Turn the heat up to medium-high and add the shrimp in a single layer. Cook for 1–2 minutes per side, until they turn pink and just curl up. They’ll cook fast — don’t overdo it!
4. Finish it off:
Once the shrimp are cooked, remove from heat. Stir in the chopped parsley and a squeeze of fresh lemon juice if using.
5. Serve immediately:
Transfer everything — shrimp, oil, garlic, and all — to a warm plate or small dish. Serve with lots of crusty bread to soak up every last drop of that garlicky olive oil.
TIPS & TWISTS:
• Add a splash of dry sherry or white wine to deglaze the pan before adding the shrimp.
• Try this with scallops or squid for a seafood twist.
• For more depth, sprinkle with smoked paprika at the end.
