1/2 cup olive oil
4 garlic cloves, finely chopped
2 hot fresh red chilies, seeded and finely chopped (I prefer the red bell peppers)
1 lb cooked jumbo shrimp
2 Tbs chopped fresh flatleaf parsley
salt and pepper
lemon wedges, to garnish
Heat the oil in a heavy-bottom skillet over low heat. Add the garlic and chilies and cook, stirring occasionally, for 1-2 minutes, or until softened but not colored.
Add the shrimp and stir-fry for 2-3 minutes, or until heated through and coated in the oil and garlic mixture.
Turn off the heat and add the chopped parsley, stirring well to mix. Season to taste with salt and pepper.
Divide the shrimp and garlic-flavored oil between warmed serving dishes. Garnish with lemon wedges and serve.