Chef Jose Garces's Garlic Shrimp


  • 2 cups extra-virgin olive oil
  • 2 ounces lemon juice
  • 10 garlic cloves, minced
  • 6 guindilla chile peppers or other medium-hot peppers, broken open
  • 1 pound (26–30) shrimp, peeled and deveined
  • Salt, to taste
  • 1/2 bunch parsley, finely chopped


  1. Add first 4 ingredients to a fireproof dish large enough to place shrimp in a single layer. Place over high heat until mixture starts to sizzle. Season shrimp with salt, and carefully add to hot oil mixture in 1 layer. Cook for 20 seconds, then flip to other side and cook until pink and opaque. Sprinkle with parsley, and serve.
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