Garlic Oil Shrimp

Three minutes of actual cooking. The oil is the sauce, so serve it with something to mop.

Serves 4. 15 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 cup MOC Garlic Oil
• 3 cloves garlic, thinly sliced
• 1/2 tsp chili flakes
• 2 tbsp dry white wine or lemon juice
• A handful of parsley, chopped
• Sea salt
• Crusty bread, to serve

Method

1. Pat the shrimp dry and salt them.
2. Warm the MOC Garlic Oil with the sliced garlic and chili flakes over low heat for 2 minutes, until the garlic is fragrant and pale gold. Sliced garlic goes from gold to burnt in seconds.
3. Raise the heat to medium-high. Add the shrimp in one layer. 90 seconds a side.
4. Add the wine, let it bubble for 30 seconds.
5. Parsley, off the heat, straight to the table with bread.

Why it works

• Two heats in one pan. Gentle to infuse, hot to sear. Doing it all at high heat burns the garlic before the shrimp are ready.
• A shrimp curls into a loose C when it is done and a tight O when it is overdone. Watch the shape, not the clock.
• There is a quarter cup of good oil in the pan at the end. The bread is not optional, it is the point.