Show #211

"Home grown" Michigan Shrimp, who da thunk it?

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings as a tapa or appetizer

Ingredients:

1 cup extra virgin cold pressed (evcp) olive oil

3 large cloves of garlic, peeled and sliced

1 lg dry aji Amarillo chile pepper, broken

2 lbs fresh Michigan White Shrimp or similar

maple salt to taste, see recipe

lemon and lime wedges for garnish

fresh bread for soaking up the oil

Method:

Place a medium sized cast iron skillet over a medium flame. Add the olive oil. When hot (steam comes to the surface, do not burn the oil, you will know because it will smell rancid) add the garlic. Sizzle unil golden in color, about 1 to 2 minutes. Add the chiles and leave for 1 minute

Turn off the heat just as the garlic starts to turn brown. (If the garlic turns brown you have overcooked it and will need to start again)

Add the shelled shrimps and leave for two minutes. Season with maple salt, to taste

Serve with some fresh bread