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“Not for the faint at heart or bland at palate. This shrimp is for the garlic lover that likes a little (or a lot of) heat. Dont substitute the butter for oil and dont substitute the cilantro for parsley (otherwise it is just like every other garlic shrimp!). I like to serve it on a medium rare T-bone with a baked potato but it is just as good out of the skillet with a crusty roll.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter on medium heat in skillet.
  2. Crush dried chilies into melted butter and then add minced garlic and bay leaf.
  3. Saute for 1 minute but dont let garlic brown just yet.
  4. Add shrimp and let cook (stirring occasionally) for 2-3 minutes until just turned pink.
  5. Squeeze in half a lemon, salt and pepper to taste, and turn off the heat.
  6. Sprinkle on cilantro and serve immediately.

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