1/3 cup olive oil

2 or 3 cloves of Spanish roja garlic, minced

1/2 teaspoon red-pepper flakes

1 bay leaf

1 pound small shrimp, cleaned

2 tablespoons lemon juice

1 to 2 tablespoons parsley

In large skillet, heat oil. Add garlic, pepper flakes and bay leaf. Cook on medium-high, 3 to 4 minutes. Let rest 30 minutes to meld flavor.
When ready to serve, reheat oil. Add shrimp. Cook until shrimp are pink. Remove bay leaf. Serve shrimp as an appetizer, if desired, on toast points, on garlic chips, or with a garnish of lemon and parsley.
Makes six servings.