This dish is very much about the olive oil so be sure to choose a good quality, delicious one. As the shrimp and tomatoes cook, they will release liquid which combines with the olive oil to create a delicious dipping sauce. Serving large chunks of bread along with this dish is the best way to soak up every drop!
1 cup olive oil (good quality, fruity and fragrant)
6 cloves minced garlic
2 large tomatoes, diced
1 T. red pepper flakes
2 T. fresh flat leaf parsley, coarsely chopped
2 t. salt
1 1/2 lbs. medium shrimp, uncooked, peeled, deveined, tail off
Loaf of crusty French or Italian bread
Heat oil in skillet over medium heat. Add garlic and cook until light golden and fragrant - be careful not to burn. Add tomatoes, pepper flakes, salt and shrimp. Stir and cook until shrimp is bright pink. Sprinkle with parsley.
Serve as "tapas" directly from the skillet or transfer to a shallow serving bowl.
Serve with large chunks of bread for dipping in the liquid.