Step 1

Prepare Garlic Confit and Garlic Oil if you do not have any on hand. (See separate recipe on this website.)

Step 2

In a medium bowl, whisk the mashed Garlic Confit, Garlic Oil, Calabrian chili paste, crushed red pepper and black pepper together until well-combined. Carefully fold the shrimp into this mixture and mix until all shrimp are well-coated. Cover and transfer the marinated shrimp to the refrigerator for 1 to 2 hours.

Step 3

When ready to cook the shrimp, combine the raw garlic and olive oil in a skillet, then heat them together gently over medium-low heat. Stir occasionally and cook a few minutes until the garlic begins to brown. Mix in half of the chopped parsley. Be careful not to burn the garlic!

Step 4

Once the garlic has lightly browned, add all the shrimp and marinade to the pan, arranging the shrimp in a single layer. Increase the heat to medium-high. Cook until the shrimp has turned pink, 1 to 2 minutes, then turn each shrimp over to cook the other side. Work quickly! Shrimp does not take very long to cook and will become chewy if overcooked.

Step 5

Once fully cooked, turn off the heat, and top the shrimp with the juice of 1 lemon, the remaining parsley and a pinch of salt. Toss and serve immediately with lots of crusty bread to sop up all that delicious spicy and garlicky oil! Buon Appetito!