Seafood Recipes

1 large clove garlic, 
peeled and pressed
1 1/2 cups extra virgin olive oil
1 large leek finely chopped
1 red pepper finely chopped
2 pounds of fresh shelled shrimp 
1 bay leaf
dash allspice
1/4 cup frozen peas
salt, black and red pepper flakes
a pinch of saffron is optional

Use kitchen scissors to 
butterfly the raw shrimp 
and remove the black vein.
Put oil in the pan with garlic, 
leek, red bell pepper, peas and
spices. 
Saute until the leeks 
and peppers begin to brown 
and excess
water boils out of the pan.  
Add dry shrimp  and treat 
them as if you are deep frying 
them in the vegetables and oil - 
they are not breaded so they 
won't brown very much. 
It looks like a grease slick
when it's done. 
Serve it with oil in 
a wide shallow bowl per person.
Serve with long grain rice 
or French bread slices 
for dipping in
the oil.