Shrimp slow-cooked in olive oil, lots of garlic, parsley, and chile de arbol
In a large saucepan or cast iron pan, heat about ¼-½ cup good quality olive oil on super low heat. Add in smashed and sliced garlic (from about 3-4 cloves) and about two dried chile de arbol, broken in half. You can also use dried chili pepper flakes instead or omit completely if you don’t want any spiciness. Cook garlic and peppers for about a minute or two, careful to not let the garlic take on color or burn. When they are fragrant, add in about 1 lbs. of shrimp, making sure they’re mostly swimming in oil. Cover, cook, basting occasionally, until bottom is opaque and have turned orange. Carefully flip the shrimp and continue basting for about 2 more minutes or so until cooked through. Remove from heat, toss in parsley. Transfer shrimp to serving bowl along with the garlic, chili and all the olive oil or just eat straight from the pan. Serve with some good crusty baguette or pasta to soak up the shrimp juices and garlic-infused oil.