Roasted Shrimp with Toasted Garlic & Red Chile Oil

Ingredients:
24 large shrimp, shelled and deveined
Salt and freshly ground pepper

Extra-virgin olive oil
2 cloves garlic, crushed
Red Chile Oil, recipe follows
1 tablespoon fresh thyme leaves
Toasted Garlic Chips, recipe follows

Begin by making the garlic chips and reusing the olive oil for the Red Chile Sauce.  These can be made earlier in the day so they are ready for the final touch.

Preheat oven to 500 degrees F.

Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red Chile Oil and sprinkle with thyme and Toasted Garlic Chips. Serve with crusty bread.

Red Chile Oil:

1 cup olive oil

6 dried chiles de arbol, lightly toasted and crushed

6 cloves garlic, finely chopped

Pinch salt

3 sprigs fresh thyme, leaves removed

Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl.

Toasted Garlic Chips:

1 cup olive oil

8 cloves garlic, thinly sliced

Salt

Heat the oil in a small skillet until it begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon to a plate lined with paper towels and season with salt.

Recipe from Food Network and Bobby Flay