Any shrimp will do here, but I love this with spot prawns. You want lots of garlic, a little chile, and enough lemon to balance out the olive oil. This recipe is best done with shell-on shrimp that you peel at the table, but you can do it with peeled and deveined shrimp, too.
4 to 6clovesgarlic, roughly chopped or sliced thin
1 or 2small, hot chiles, sliced thin, or 2 dried, hot chiles, crumbled
Juice of a lemon
Instructions
Heat the olive oil in a large saute pan over high heat. When it just barely begins to smoke, add all the shrimp and toss to coat with the oil.
Add the garlic, chile and salt the pan well. Cook over high heat, tossing and/or stirring, until all the shrimp just barely turn pink, about 2 minutes, tops. Toss with the lemon juice and serve at once.
Notes
NOTE: These are also excellent served at room temperature or chilled as an appetizer.