Garlic Shrimp

Fear no Garlic!
Brian Dean Bondy
 
Ingredients
 
1 lb large shell on shrimp
½ - 1 head of garlic
Olive Oil
Seasoned Salt
Lemon
Red pepper or Chipolte (optional)
 
Something from Spain.  Heat a large frying pan and pour in olive oil to cover the bottom of the pan.  Swirl it around on the sides.  For a pound of shrimp (shell-on), use at least half a head of garlic, and make it a large head.  Add a few cloves of the crushed garlic to the oil to flavor it and cook till it’s really brown because that’s Carol’s favorite part.  Then dump in the shrimp and shake the pan so the shrimp are all flat on the pan.  Sprinkle them with salt (or seasoned salt).  Cook till they’re done on that side and then flip them over and add the rest of the crushed garlic.  Sometimes I add red pepper or ground chipotle here, for some added heat.  Remember, the longer you cook the garlic, the less ‘hot’ it will be, though it’ll still be garlicky.  Cook till this side is done; squish at least one whole lemon over them.  Stir them and remove & serve.