Garlic Infused Shrimp with Dipping Sauce

This is so simple but sooooooo good.  Have a nice loaf of crusty bread ready to soak up the sauce...

Serves 4

1 pound medium shrimp, peeled and deveined
3/4 cup EVOO
6 cloves garlic, 3 cut into thin slices and 3 diced
sea salt to taste
crushed red pepper to taste
Parmesan cheese if you'd like

In a medium bowl, mix the shrimp, garlic and 1/4 cup olive oil and allow to marinade for 30 minutes.  In a medium skillet, heat the rest of the olive oil over medium high heat.  Add the sliced garlic and lower heat to medium or medium low.  You want to infuse the oil with the garlic.  Gently simmer but do not brown for approx. 7-10 minutes.  Turn down heat if necessary to keep garlic from burning.  They should get a light brown.  Remove garlic from pan and discard.  Drain and shake off as much of the garlic from the shrimp as possible.  Heat the oil in the pan again on medium high.  Saute the shrimp in the oil until pink on one side, turn over, and cook until pink on the other side.  Once the shrimp is pink on both sides, they're done.  Sprinkle if you like with sea salt and crushed red pepper.  Top with some good  grated Parmesan cheese, if you like.

Put in four individual serving bowls or in one big communal bowl (George Costanza would double dip with the bread).  Pass around large chunks of crusty bread with a nice white wine.

If you like, you can add a little more EVOO when sauteing the garlic and then remove garlic, cook shrimp as above and toss with angel hair pasta.

Bon Appetito!