- 1/4 cup olive oil
- 3 cloves garlic (peeled and minced)
- 1 teaspoon dried chili flakes (to taste)
- 1 pound tiger shrimp (shelled, tails intact and deveined)
- cilantro sprigs
- crusty bread
- Heat the olive oil in a large skillet for 1–2 mins. Add garlic and chili flakes, and cook for 1 min, until golden.
- Add the shrimp and cook, stirring, for 2–3 mins, until the shrimp turns pink. Season to taste. Top with cilantro and serve with crusty bread.