Ingredients
½ cup extra virgin olive oil
10 garlic cloves, minced
2 dried, red chili peppers
¾ pound of shrimp, sized 41-50, peeled and deveined
4 ounces white wine
1 teaspoon Columbia seasoning
1 ½ lemon
2 teaspoons chopped parsley
Preparation
Heat oil and brown garlic in a saute pan. Next, add chili pepper, shrimp and Columbia seasoning. Add white wine, and sauté until shrimp are pink. Add lemon juice and chopped parsley. Serve in small cazuela. Serves 4.
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