Garlic roasted shrimp with red chile oil
Roast
Roasting
This is a recipe for true garlic lovers. We bought so much garlic this week it was ridiculous... the woman checking us out at the store thought we were going on a vampire hunt. We didn't use nearly as much as the recipe called for (silly me... I misread 'cloves' as 'heads'. Whoops). These are meant to be tapas (yes, we have a tendency to eat appetizers as main courses). We served these with our Strawberry Spinach Salad and leftover Red Wine Sangria. The shrimp were delicious and the oil has a fabulous flavor. We tried some of the giant elephant garlic for the chips. While they looked impressive, they were actually quite bitter. More for decoration than flavor I guess. Next time we might try blanching the garlic before frying it, which might make it less bitter. Get ready to use a ton of olive oil, though it's well worth it. Garlic Roasted Shrimp with Red Chile Oil Recipe from Bobby Flay. Makes 8 appetizer servings. Ingredients 24 large shrimp, shelled and deveined Salt and freshly
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