Shrimp with Garlic and White Wine

Instructions

• 1
  Slice the garlic thinly.
• 2
  Slice the chili pepper into fine rounds. The quantity depends on how spicy you want the dish to be.
• 3
  Remove the shrimp heads and set them aside. Peel the shells, leaving only the last part of the tail. With a sharp toothpick, pierce the back of the shrimp and remove the intestine, then discard it. In a bowl, squeeze the juice from the shrimp heads, add 2 tablespoons of oil, and mix well.
• 4
  In a pan, over high heat, heat the remaining oil. Add the garlic and chili pepper and let them sauté lightly. Reduce the heat to low, add the shrimp heads, and sauté them on both sides until they turn red.
• 5
  Season the peeled shrimp with salt, place them in the pan, and fry them for 30 seconds on each side. Remove them from the pan and set them aside, then discard the heads.
• 6
  In the pan, add the juice from the shrimp heads and the white wine. Let it simmer until the sauce reduces to about 2 tablespoons.
• 7
  Pour the sauce from the pan over the shrimp, sprinkle with chopped parsley, and serve immediately with fresh white bread.
• 8
  Tip: The juice from the shrimp heads gives the dish an excellent flavor. Be careful not to brown the garlic too much, as it will become bitter. Do not overcook the shrimp, so they don't become tough.