8 ounces uncooked medium shrimp, peeled, deveined
1 teaspoon coarse salt
1/4 cup Olive Gourmet Baklouti Green Chili or Cayenne Chili EVOO 2 garlic cloves
1 tablespoon minced fresh parsley
Place shrimp in bowl; sprinkle with coarse salt and toss. Let stand 15 minutes. Pat dry.
Heat oil in medium skillet over high heat. Add garlic, and stir. When garlic browns, discard it. Add shrimp; stir until just cooked through, about 2 minutes. Transfer to serving dish with the oil. Sprinkle with paprika and parsley. Drizzle with a little additional oil for an extra kick.