10 each raw 16/20 shrimp, peeled and deveined
1 jumbo or 2 large garlic bulbs, with ½ inch of the root cut off
salt and pepper to taste
½ teaspoon lemon zest
juice of ½ lemon
2 tablespoons parsley, chopped
2 tablespoons olive oil
1 pinch crushed chiles
½ cup water
Heat oven to 275 degrees. Pour water into a pie tin or oven-proof sauté pan. Place garlic in water cut-side down and bake for one hour. Remove from oven. Squeeze garlic bulb into a mixing bowl. Add the parsley, salt and pepper, olive oil, chiles, lemon zest and lemon juice and mix thoroughly. Place shrimp in the garlic mixture for about 20 minutes, coating shrimp well.
Cook in a medium sauté pan over medium high heat or on the barbecue for approximately one minute per side. Serve with white steamed rice. Serves 2.