Roasted Shrimp with Toasted Garlic Chips

Roasted Shrimp with Toasted Garlic Chips and Chile Oil 
Recipe courtesy Bobby Flay, 2007
==Ingredients==
=Toasted Garlic Chips=
1/2 cup pure olive oil 
8 cloves garlic, peeled and sliced paper thin 
Kosher salt 
Red Chile Oil: 
1 cup pure olive oil 
6 chile de arbol 
Kosher salt 
6 cloves chopped fresh garlic
=Shrimp=
48 medium shrimp (21 to 25 count), shelled and deveined (you can use any size shrimp you like)
1/2 cup Red Chile Oil 
1 1/2 tablespoons ancho chili powder 
Salt 
2 tablespoons freshly chopped thyme leaves 
Crusty French bread, for serving
==Directions==
For the Toasted Garlic Chips: 
Heat oil over medium heat in a medium skillet. Add the garlic slices and 
cook until the slices are lightly golden brown. Remove the garlic with a slotted 
spoon to a dish lined with paper towels and sprinkle with salt. Discard the 
oil.
For the Red Chile Oil: 
Combine all ingredients in a small saucepan over low heat for 5 minutes. 
Remove from heat and let oil infuse for 30 minutes. Strain oil into a bowl.
For the Shrimp: 
Preheat oven to 450 degrees F. 
Place the shrimp in a large oven proof casserole (cazuela), pour the red 
chile oil over them and season the shrimp with the ancho chili powder and salt. 
Roast in the oven until pink and just cooked through, about 4 to 5 minutes 
for small shrimp, 6 to 7 minutes for medium.
Remove from the oven and sprinkle with the chopped thyme and Toasted Garlic 
Chips. Serve immediately with lots of crusty French bread.
Category:Cathy's Recipes
Category:Bobby Flay Recipes