Serves 4
Prep Time: 12 minutes Total Time: 20 minutes
1 pound large shrimp (31-40 count size)
1 head garlic, about 16 cloves, peeled and stem end trimmed off
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1-2 bay leaves
1 teaspoon (or more, to taste) red pepper flakes
2 teaspoons sherry vinegar
1 tablespoon fresh minced flat-leaf parsley
1. Peel Shrimp: Peel and devein shrimp. Set aside.
2. Marinate Shrimp: Mince 4 cloves garlic. In a large bowl, combine minced garlic, shrimp, 2 Tablespoons of the olive oil and salt and let set at room temperature for 1 hour to marinate.
3. Make Garlic Oil: Meanwhile, smash 4 cloves of garlic. In a large skillet, heat remaining oil and smashed garlic cloves over low heat, until garlic is light golden brown, about 6-8 minutes. Remove skillet from heat and let cool.
4. Cook Garlic & Shrimp: Slice remaining 8 cloves of garlic thinly and add to oil, along with the bay leaf. Heat oil over low heat until garlic is softened but not browned, about 4 minutes or so. Increase heat to medium-low and add shrimp in an even layer. Cook until oil starts to bubble. Flip shrimp and continue to cook until almost done, about 2 minutes.
5. Finish & Serve: Increase heat to high and add vinegar, stirring to combine. Immediately remove from heat, discard bay leaf, sprinkle with parsley and serve hot. Enjoy!
