A quick and easy dish that makes you look like you went to cooking school. Great for parties.
|2 tbl||olive oil|
|3||cloves garlic, minced|
|1/2 tsp||Mongolian Fire Oil (hot chili oil)|
Cooking the shrimp:
Brush butter over pealed shrimp, or peal the shrimp individually and dip and eat.
To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.