Pugliese Shrimp

Ingredients:
1-2 pounds fresh shimp from local fish market
3-4 fresh garlic cloves, finely chopped
1 Tsp – 1 Tbs fresh pepperincino (try to buy these fresh)
1/4 Cup Olive Oil – Puglian, unfiltered and uncooked preferably.
Don’t skimp on the olive oil!
1-2 lemons

Directions:
Clean and de-vein the shrimp but keep the heads attached.
Pat the shrimp dry.Pour olive oil into your skillet
and place it onto a medium/high stove burner.
When oil is hot, add the pepperincino
for about 30 seconds to 1 minute.
You will know the oil is ready when it begins to ripple
and a very slight smoke is evident.
Add the garlic but be careful not to burn it.
If necessary, lower the heat slightly.
Add the shrimp. The shrimp will curl when it is done
and become reddish in color.
Squeeze lemon juice over the shrimps after they are plated.
Enjoy this pure and delectable dish
on its own as an appetizer
or with a fresh salad for a perfect summer supper.