Wine Pairing - CASILLERO DEL DIABLO Pinot Grigio &
Shrimp al pil pil
48 jumbo shrimp (36/40)
2 coves garlic
100 cc olive oil
4 large dried red chili peppers
1 bunch parsley
Bring the oil to medium heat. Add minced garlic and chili peppers. When the garlic begins to turn golden (do not burn), add the shrimp, salt, and pepper to taste and sauté for 2 minutes. Remove from heat.
Remove the parsley leaves from their stems and divide among four clay bowls.
Top each with 12 shrimp. Garnish with more parsley and serve with toast.