This is a lazy version of gambas al ajillo, one of my favorite tapas dishes.

Be generous with the olive oil! Infuse olive oil on the pan with thin garlic slices on low heat, then add the peeled shrimp and let cook on each side until pale golden brown. Be careful not to overcook it – note that the shrimps will continue to cook after you remove it from the heat. Salt (lightly) and pepper to taste.

To make a more authentic version, stir fry the shrimp shells with the olive oil for extra flavor, and marinate the shrimps with olive oil, salt, baking soda and minced garlic beforehand. Add red pepper flakes to the oil infusion, and garnish with chopped parsley / cilantro before serving. Full recipe here. 

Enjoy!