Ingredients

  • Shrimp
  • Garlic
  • Leek
  • Olive oil
  • Pepperoncino
  • Pepperoni/chorizo

Preparation

2.2 lbs of garlic shrimp - de puta madre! Cleaned a kilo of shrimp, cleaned 6 diente of ajo (slice 5 & crush two), used a 4 inch white part of a leek, olive oil, pepperoncino to taste, 2 inches of pepperoni (or better yet chorizo) cut in cubetti, salt to taste. Wash the shrimp and leave in a colander to drip dry Slice the porro length wise (into shoe strings). Pour the olive oil in to your skillet and add the chorizo and porro strings and garlic . Let the strings get toasty while making sure the garlic doesn't burn (take the garlic out if you see it is going to burn). Take the chorizo, porro, garlic and hot pepper out and set aside. Put in the shrimp ensuring that they are not too wet. Let it all start to sizzle, pour in half glass of wine, stir, wait a minute or two and put in the crushed garlic. Don't let over cook or the shrimp will get too hard, a minute before taking off of the flame put the porro, chorizo and garlic back in and stir. Chill the beer or wine. Make sure you have some toasted bread. Eat! Jeez man, even Stephanie liked it.