Prep: 5 minutes

Cook time: 5 minutes

Makes: 20 servings

3 tbsp. Green Chili Oil
1 clove garlic, chopped
¼ tsp. dried chili flakes
20 raw tiger shrimp (shells on)
chunks of crusty bread (to serve)

Heat the oil in a large frying pan and fry the garlic and chili for about a minute, until aromatic. Add the shrimp and cook for a further 3 to 4 minutes, turning them occasionally, until they are pink and cooked through.

Transfer the shrimp to plates. Drizzle the oil from the pan over them and serve immediately, with chunks of bread to mop up the oil.