Source: Lucas Gasco, Zarzuela, San Francisco, California

1/3 cup olive oil
4 cloves garlic, sliced
2 small red chile peppers
3/4 pound small shrimp (about 50 to 60), peeled and deveined
Salt to taste
1 tablespoon minced parsley
A little lemon juice (optional)

In an earthenware casserole, heat oil, and add garlic and chile peppers. When garlic begins to turn golden, add shrimp and salt. Cook shrimp for about 1 minute, sprinkle with parsley and serve immediately, with a little lemon juice squeezed over, if desired.

Serve with bread.

Makes 4 servings.