To serve it properly, pair with warm crusty bread (like a rustic sourdough or Portuguese broa) to soak up the garlicky oil. A crisp, cold Vinho Verde or a dry Alvarinho wine is the perfect match, offering acidity to cut through the richness. For a fuller meal, serve alongside a simple green salad, grilled vegetables, or steamed rice to keep the balance fresh and bright.

1 pound (450 grams) of large shrimp, peeled and deveined 6-8 cloves of garlic, thinly sliced 1/2 cup of olive oil 1-2 small hot chili peppers, sliced, or 1/2 teaspoon of crushed red pepper flakes (adjust to taste) Salt, to taste 2 tablespoons of fresh parsley, finely chopped Lemon wedges, for serving

Ensure the shrimp are fully thawed, peeled, and deveined. Pat them dry with paper towels to remove any excess moisture. In a large skillet or a frying pan, heat the olive oil over medium heat. Add the sliced garlic and chili peppers. Cook them gently, stirring frequently, until the garlic is just golden and fragrant. Be careful not to let the garlic burn, as it can become bitter.

Increase the heat to medium-high and add the shrimp to the skillet. Season with salt. Cook the shrimp for about 1-2 minutes on each side or until they turn pink and opaque. Avoid overcooking to keep the shrimp tender. Stir in the chopped parsley just before removing from the heat. Taste and adjust the seasoning, adding more salt or chili as needed.

Transfer the shrimp along with the oil and garlic to a serving dish. Serve immediately with lemon wedges and plenty of fresh, crusty bread for dipping into the garlicky oil.