2 pounds headless shrimp with shells (about 40 medium shrimp)
1/4 cup finely chopped parsley
1 cup melted butter
4 cloves garlic, chopped
1 cup melted butter
4 cloves garlic
1 cup extra virgin olive oil
8 peppercorns
1 teaspoon salt
6 dried chile japones (Japanese peppers)
Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and
garlic. Set aside.
Heat the olive oil in a skillet on high. When the oil spits back with water drops (in other words when it
pops), it's ready.
Sauté the peppercorns, salt, and japones in the skillet for 1 minute.
Add the shrimp, and sauté for 2 1/2 to 3 minutes. Add the buttery mixture, and continue to cook for 1
more minute.
Serves 6 to 8.
Serve on a warm serving platter with some good crusty bread. Have a stack of napkins nearby, and
start shelling and dipping the shrimp in the butter sauce.
