Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | -waldine van geffen vghc42a |
24 mediums | Shrimp in the shells |
⅔ cup | Olive oil |
60 millilitres | Garlic; chop fine |
\N \N | Lemon slices |
Remove heads from shrimp if desired. Heat oil to smoking point. Saute shrimp with the garlic over fairly high heat until they turn pink, about 2 minutes. Serve immediately with bread for dunking or on a bed of boiled rice. Garnish with lemon wedges. Source: The Complete Spanish Cookbook (wrv)