Spanish-Style Shrimp with Garlic

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Spanish-Style Shrimp with Garlic recipe

Cooking Light, MARCH 2006
These were really good!!! I think they could be a good appetizer, but CTM didn’t agree. I also thought the garlic was going to burn, but I constantly stirred the pan and it sort of toasted instead of burned. I’m sure that’s the key to it not burning. If you like more heat, add more than 1/8 t of cayenne. That was just the right amount of heat, I think. It wasn’t so spicy your mouth was burning, but it was just enough to let you know it was warm. We served them over caesar salad.
Measuring cups and spoons
Cutting board
Large nonstick skillet
Wooden spoon or heat proof spatula

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