Nabreza Garlic Shrimp
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- 1 pound of large raw shrimp still in shells
- 1 fresh red chili or teaspoon of chili flakes
- 5 tablespoons olive oil
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 2 tablespoons butter
- 1 lime sliced into 4 quarters, on the side
Heat oil in skillet to medium high. Add shrimp and chili. Sauté shrimp until pink. Add garlic...do not let it burn. Turn off heat, add butter and salt. Serve hot with white rice or serve hot as an appetizer. Serve with lime slices on the side.
From Salah Al-Ayube, owner Nabreza Restaurant, 2523 Winchester Blvd., Campbell, CA; as shown on KNTV NewsChannel 11, October 2, 2000
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