Peel the shrimp, remove the shell, head, legs, etc. Butterfly them from the top and bottom, and remove the vein. Rinse them under running water.
Slice the garlic into semi-thick pieces, I recommend 4 cloves if you love the flavor, and if you prefer a milder taste, you should remove the center or heart.
Using scissors, cut the tails off the chiles, remove the seeds, and slice them into strips.
Add enough oil or butter to a skillet over low heat, and sauté the garlic until golden but not black to avoid bitterness in the dish.
Add the chili and shrimp. Cook for a short time so the shrimp don’t become rubbery, they should only change color and they'll be ready.
Before removing from heat, squeeze a lemon and season with salt and pepper to taste.
If desired, serve with chopped parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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