I think this will be the last of the recipes I post from our tapas evening. We made a couple other recipes, but they were not nearly as successful. This one was surprisingly simple and lovely. Oil-poached shrimp with garlic and chilis.

12 31–40 size raw shrimp, cleaned and peeled with tails on (this was 3 small-sized servings of 4 each, but I would gladly have eaten the whole thing by myself)
1/2 cup olive oil
5 cloves garlic, chopped
2 small chili peppers, cut in half
salt

Pour the oil in a small pan and add the garlic and chilis. Heat over medium until the oil is hot but before the garlic browns. Add the shrimp and cook for 60–90 seconds on each side or until evenly pink. Pour shrimp and oil mixture into a serving dish and serve hot.