Ingredients
1½lbsmedium shrimp,peeled and deveined
Kosher salt and freshly ground black pepper
1tbspextra-virgin olive oil
4dried chilies,roughly chopped
5garlic cloves,crushed
1lemon,juiced
3tbspfresh parsley,chopped
Preparation
Season the shrimp with salt and pepper to taste.
Heat a large nonstick skillet over medium heat.
Add ½ tablespoon of olive oil to the pan and half of the chilies. Cook 1 to 2 minutes.
Increase the heat to medium-high. When hot, add half of the shrimp.
Cook undisturbed for about 1 minute and 30 seconds.
Turn the shrimp over and cook for about 1 minute or until opaque throughout.
Transfer to a plate.
Add the remaining ½ tablespoon of olive oil and remaining chilies. Cook 1 to 2 minutes.
Add the remaining shrimp to the pan and cook for about 1 minute and 30 seconds, undisturbed.
Turn the shrimp over, add the garlic, and cook for about 1 minute or until the shrimp is opaque throughout.
Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated. Remove the pan from the heat.
Squeeze the lemon juice over the shrimp.
Add the parsley and toss well.
Serve with crusty whole wheat bread and a salad.
