Super good and fast. Perfect as a starter with a green salad.
400 g jumbo shrimps (peeled and deveined)
2 dl Virgino chili oil
4 cloves of garlic
1-2 fresh red chilis
1 tsp salt
Juice of half a lemon
Defrost the shrimps and lightly dry them.
Peel the garlic then finely slice both it and the chili. Take out the seeds from the chili if you want it a bit milder. Fry the garlic and chili on low heat for about 5 minutes until soft but not caramelised. Add the shrimps and fry for about 1 minute per side depending on their size.
Lift off the heat, add some lemon juice and check the balance of salt.