Gambas al Ajillo (Garlic Shrimp)

Gentle heat then carries their aroma through the oil while keeping the garlic from burning. For 2 servings, use 200 g peeled shrimp, 8 garlic cloves, 100 ml olive oil, and 2 dried red chilies. Pat the shrimp thoroughly dry before it approaches the oil, reducing the water that can cause splattering. Slice the garlic thinly and shake out some chili seeds when the chilies look especially strong. Put the 100 ml olive oil, garlic, and chilies in the pan before turning on the heat. Cook over low heat for 3 to 4 minutes, maintaining small bubbles around the garlic. As soon as the garlic edges turn pale golden, spread the shrimp into the pan in a single layer. Keep the heat low so the garlic does not pass from pale gold to a bitter brown. Cook the shrimp for about 1 minute on the first side, turn them, and continue only until every piece is pink and feels springy. The total shrimp cooking time should stay around 2 to 3 minutes to preserve a plump texture. Add 0.5 teaspoon salt and 0.25 teaspoon black pepper and stir gently through the oil. Taste the oil before increasing the salt because the accompanying bread will absorb its seasoning. Turn off the heat, scatter 1 tablespoon chopped parsley over the shrimp, and bring the pan to the table while hot. Slice half a baguette and dip it into the remaining garlic and chili oil, making the infused oil part of the dish rather than leaving it behind in the pan.