1 lb Small shrimp
Salt
2 Dried chili peppers
4 tb Garlic oil
4 tb Olive oil
Paprika
Chopped parsley
Shell, devein, and rinse shrimp. Sprinkle with salt
and let sit 10 minutes. Remove seeds from chili
peppers and crumble into small bits. Set aside.
Combine oils and set aside. In 4 shallow ovenproof
baking dishes, divide the shrimp, chili pepper, and
oil. Place in a 425 degree oven and bake for 8-10
minutes until shrimp turn pink, tossing shrimp once or
twice during baking. Remove and sprinkle with paprika
and chopped parsley.
Serve immediately with fresh country bread for soaking
up the oil
