2 TB. extra virgin olive oil
1 TB. Fresh Chopped Garlic
2 cup’s – Chicken Stock
3 Dashes of Hot Sauce
1 / 4 Cup Cold Water
2 tsp. Corn Starch
In a sauce pot, heat oil and add garlic to just sweat, careful not to burn.
Add chicken stock and hot sauce and bring to a boil.
Mix cold water and corn starch together and when stock is boiling, add the corn starch slurry slowly. This will thicken the sauce slightly.
Pull off stove and keep warm.
1 TB. – extra virgin olive oil
12 – 13/15 Pink or White shrimp peeled and deveined
1TB. Caribbean jerk spice
1 – Red Pepper cleaned and julienned
In a sauté pan, heat oil on high heat.
Dust the shrimp with the seasoning coating well.
Sauté shrimp until half the way done.
Add the pepper’s and cook 1 more minute.
Add the ajillo sauce and cook until shrimp are just done and still tender.
Place 4 shrimp into 4 bowls and equal amounts of sauce over the shrimp.
Garnish with fresh cut scallions and serve with grilled sliced French baguette or ciabatta bread. Bon appetite