SPANISH GARLIC SHRIMP
by Leif Mannerström
One of the best-known, best-liked and most highly-appreciated dishes in my Gran Canaria restaurant. I must have served several tons of shrimp this way. It works best if you can get hold of raw shrimp, but of course you can use boiled ones.
This dish has to be served instantly, while it's still piping hot.
• 1¾ lb (800 g) raw scampi or raw shrimp
• 1 2/3 c (400 mL) good olive oil
• 20 coarsely chopped cloves of garlic
• 1 roughly-cut chili
• coarse salt
• black pepper
• 2 bunches of roughly-cut parsley
Serve with: lemon or lime freshly-baked bread
Heat the oil in a big frying pan.
Put the garlic and chili in first.
Fly them until they are transparent but without letting them change color.
Add salt and a few twists of the peppermill.
Sprinkle generously with parsley and serve with lemon or lime and warm freshly-baked bread.