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- 2 tablespoons extra-virgin olive oil (preferably Spanish)
- 10 cloves garlic, thinly sliced
- 2 pounds large shrimp, shelled and deveined
- 2 dried red chiles (plus more for garnish, if desired)
- 2 teaspoons brandy
- 2 tablespoons chopped fresh parsley
Directions:View on Epicurious
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