1/4 cup Spanish extra virgin olive oil 6 garlic cloves, peeled & thinly sliced 20 large shrimp (about 1 pound), peeled & deveined 1 guindilla chili pepper (or your favorite dried chili pepper) 1 tsp brandy 1 tsp chopped parsley salt to taste
Heat olive oil in a medium saute pan over medium-high flame. Add the garlic and saute until browned, about 2 minutes. Add shrimp and chili pepper. Cook 2 minutes. Turn shrimp over and saute another 2 minutes. Pour in brandy and cook 1 minute longer. Sprinkle with parsley, add salt to taste and serve.