2 pounds large raw shrimp, shell-on and de-veined (cooking with shell-on preserves the texture)
1 tbsp. s.a.l.t. sisters Green Bamboo Ka’nani Hawaiian Sea Salt
Pat the shrimp dry with paper towels, then sprinkle salt over them.
1/2 cup s.a.l.t. sisters Garlic Extra Virgin Olive Oil
6 large garlic cloves, minced
½ - 1-teaspoon red pepper flakes
2 to 3 tablespoons minced fresh flat-leaf parsley
Pour the olive oil in a large pan and heart for about 2 minutes over medium-low heat. Add the shrimp and garlic, sauté until shrimp begins to turn pink, about 3 minutes, reducing the heat if necessary. Careful not over cook the shrimp.
Add the red pepper flakes and stir for a few seconds, season with Green Bamboo salt to taste, then stir in the parsley and cook for a few seconds longer.
Serve with rustic French bread.
Variations: Prepare mushrooms, clams, or small pieces of chicken the same way.