Iola Egle • Belle Vista, Ark.
April 1, 2008

1 1/2 lbs. Shrimp, peeled, de-veined
Coarse sea salt
Cayenne pepper, ground
6 Garlic cloves, finely chopped
1 c. Olive oil
3 Tbsp. Parsley, minced
Crusty bread

Pat shrimp dry with paper towels and sprinkle with salt and cayenne pepper to taste.
In a 10-inch skillet, heat oil and garlic over medium heat until oil shimmers and garlic begins to sizzle gently.
Cook shrimp until garlic is fragrant but not colored, about 2 minutes.
Leave shrimp in skillet and serve with crusty bread for dipping in oil.