From my CookShelf cookbook.
1 cup Olive Oil
4 garlic cloves, finely chopped
2 hot red chilies, deseeded and finely chopped
1 pound pre-cooked shrimp
2 tablespoons chopped parsley
salt and pepper
1. Heat the oil in a large frying pan over low heat.
Add the garlic and chilies and cook for 1-2 minutes until
softened but not cooked.
2. Add the shrimp and stirfry for 2-3 minutes until heated
through and coated in the oil and garlic mixture.
Remove from the heat.
3. Add the parsley and stir well to mix.
Season with salt and pepper to taste.
4. Divide the shrimp and garlic oil between warmed
serving dishes and serve with lots of crusty bread for dipping. Garnish with lemon wedges.