A request for recipe is answered

A commenter, Dave O. asked if recipe was available.

The recipe is from a Spanish style Tapas food book. The dish was;

Sizzling Chili Shrimp

Pound of Raw Jumbo Shrimp, in shell

1 small fresh red chili

Note: We did not have the chili, so we substituted Red Chili flakes, to the tune of half a teaspoon.

2 Tbsp of Olive Oil

4 Cloves Garlic, finely chopped

Pinch of Paprika

Dehead Shrimp
peel most of the shell off the tails leaving last section for handling

Butterfly shrimp by using sharp knife along the underside of tail, devein

Rinse shrimp and dry

Important; Wear gloves

Cut chili lengthwise and remove seeds, finely chop the flesh. After chopping wash hands very carefully.

Mix oil, pepper, garlic and paprika and cover shrimp in a plastic bag and soak for an hour, or two.

Skewer shrimp on bamboo sticks and grill for about two minutes a side in barbeque, until just slightly pink.

Chow down. Accompany with  Chilean Sauvignon Blanc