Courtesy of Jose Andres.
- 4 Tbsp. Spanish extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 20 large Louisiana shrimp (about 1 lb.)
- 1 guindilla chili pepper, dried (or your favorite dried chili pepper)
- 1 tsp. brandy
- 1 tsp. parsley, chopped
- Salt to taste
1.) In a medium sauté pan, heat the olive oil over a medium-to-high flame. Sauté the garlic cloves until browned, about 2 minutes.
2.) Add the shrimp along with the chili pepper. Cook for 2 minutes.
3.) Turn over the shrimp and sauté for another 2 minutes.
4.) Pour in the brandy and cook for another minute.
5.) Sprinkle with the parsley, add salt to taste and serve.