24 large shrimp, shelled and deveined
Salt and freshly ground pepper
Extra-virgin olive oil
2 cloves garlic, crushed
Red Chile Oil, recipe follows
1 tablespoon fresh thyme leaves
Toasted Garlic Chips, recipe follows
Preheat oven to 500 degrees F.
Place the shrimp in an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red Chile Oil and sprinkle with thyme and Toasted Garlic Chips. Serve with crusty bread.
Red Chile Oil:
1 cup chili oil, look in ethnic section by oriental foods
6 cloves garlic, finely chopped
3 sprigs fresh thyme, leaves removed
Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl.
Toasted Garlic Chips:
1 cup olive oil
8 cloves garlic, thinly sliced
Heat the oil in a small skillet until it begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon to a plate lined with paper towels and season with salt.