¼ cup olive oil
6-7 garlic cloves, finely chopped (about 1 tbsp)
½ tsp red chile flakes
1 thai bird chile, finely chopped
1 pound shrimp, peeled and deveined
½ tsp smoked Spanish paprika
Optional – 1 tbsp banana ketchup (can be found in Filipino markets)
Juice from half a lemon
Salt & Pepper, to taste
Chopped parsley for garnish
Makes 2 – 4 appetizer servings
Heat the oil in a large sauté pan over medium-high heat. Add the garlic, chile flakes, and chile to the pan and cook until garlic just begins to brown, about 30 seconds.
Add the shrimp and paprika to the pan and toss to coat. Cook the shrimp until they turn pink and are just cooked through – about 3 minutes. Add the lemon juice, then season with salt & pepper. Remove shrimp from heat and garnish with chopped parsley and banana ketchup (optional). Serve immediately.