Heat the oil in a large frying pan and fry the garlic and chili for about 1 minute, until aromatic. Add the shrimp and cook for a further 3 to 4 minutes, turning them occasionally, until they are pink and cooked through.
Transfer the shrimp to plates. Drizzle the oil from the pan over them and serve immediately, with chunks of bread to mop up the oil.
Serves: 4 .
Reprinted with permission from ©Quintet Publishing, 500 Appetizers, by Susannah Blake, published by Sellers Publishing
click for book review
more appetizers and hors d'oeuvres more chef and cookbook recipes more shrimp recipes
©
submit your recipes,
click here 
