- 500 g shelled Shrimp
- 2 Cloves of garlic
- 2 Strong red peppers
- 4 Teaspoon olive oil
- 1 Teaspoon . minced coriander
In a skillet over low heat, sauté the hot chili and garlic in warm oil for 1mn.
Put the husked shrimp back on high heat for 2 to 3mn.
Off fire, add cilantro and salt.
Dress on a serving dish and serve well hot with slices of lemon.