chili garlic shrimp

* 2 tablespoons extra-virgin olive oil (preferably Spanish)
* 10 cloves garlic, thinly sliced
* 2 pounds large shrimp, shelled and deveined
* 2 dried red chiles (plus more for garnish, if desired)
* 2 teaspoons brandy
* 2 tablespoons chopped fresh parsley

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Preparation

Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.

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