Red Hot Garlic Shrimp

Not for the faint at heart or bland at palate. This shrimp is for the garlic lover that likes a little (or a lot of) heat. Dont substitute the butter for oil and dont substitute the cilantro for parsley (otherwise it is just like every other garlic shrimp!). I like to serve it on a medium rare T-bone with a baked potato but it is just as good out of the skillet with a crusty roll.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup butter
• 10  fresh garlic cloves, minced
• 1  lb raw shrimp, peeled, deveined with tails on
• 2 -4  dried Thai chiles (or any spicy pepper)
• 1  bay leaf
• 1⁄2 cup cilantro, coarse chopped
• 1⁄2 lemon
•  salt and pepper

Directions

1. Melt butter on medium heat in skillet.
2. Crush dried chilies into melted butter and then add minced garlic and bay leaf.
3. Saute for 1 minute but dont let garlic brown just yet.
4. Add shrimp and let cook (stirring occasionally) for 2-3 minutes until just turned pink.
5. Squeeze in half a lemon, salt and pepper to taste, and turn off the heat.
6. Sprinkle on cilantro and serve immediately.