1 1/2 pounds peeled and deveined medium shrimp
kosher salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
3 to 4 dried chilies, roughly chopped
5 garlic cloves, crushed
juice of 1 lemon
3 tbsp chopped fresh parsley
Season the shrimp with salt and pepper to taste.
Heat a large nonstick skillet over medium heat. Add 1/2 tbsp of the oil to the pan and half of the chilies and cook 1 to 2 minutes. Increase the heat to medium-high, when hot add half of the shrimp. Cook undisturbed for about 1 1/2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.
Add the remaining 1/2 tablespoon of oil and remaining chilies; cook 1 to 2 minutes. Add the remaining shrimp to the pan and cook, undisturbed, for about 1 1/2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.
Squeeze the lemon juice over the shrimp. Add the parsley and toss well. Serve with crusty whole wheat bread and a salad. (courtesy of http://bit.ly/1ogebQf)