We ate a similar dish at ABC Cocina and knew that I had to recreate it for my daughters. If the other components are already made this dish comes together really fast. We eat these little shrimpies with our grain bowls, as a side dish or appetizer. I love to set out a big platter at gatherings and let people snack. Just increase the recipe proportions to your needs.

8 oz. shrimp, cleaned, dried, tails optional
2 tbsp oil, neutral oil
4 garlic cloves, very finely chopped, divided
4-5 tbsp. Star Anise Chili Oil, divided
Flakey salt, for serving
Cilantro or micro cilantro, for serving
Puffed rice, for serving
Lemon wedge, for serving

Heat canola oil in a medium cast-iron skillet over medium high heat. Season shrimp with salt. When pan is very hot, add shrimp and cook until just cooked thru, light golden brown on both sides, 1 ½ – 2 minutes per side. Arrange on a small serving platter. Allow pan to cool slightly, place over medium low-heat. Add 2 tbsp. of chili oil and garlic, cook until fragrant and just tender, about 2 minutes. Pour garlic infused chili oil over shrimp. Add a few more tablespoons of chili oil, if desired. I love my little shrimpies drenched in it. Top with flakey salt, puffed rice and cilantro. Serve with a lemon wedge.

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