GAMBAS AL AJILLO
Source: Chez Piggy - Kingston, Canada

28 medium shrimp, peeled
8 T. olive oil
Salt, to taste
2 T. chile peppers, coarsely chopped
2 T. garlic, coarsely chopped

Heat a heavy cast iron skillet until hot, add olive oil. When oil is hot, but not smoking, quickly add the shrimp. Test by dipping a shrimp tail in the oil, it should turn pink immediately. Briefly cook one side, turn over and add garlic and chili peppers. Cook until done, but do not allow the garlic to brown or the Gambas al Ajillo will turn bitter.