HOT PEPPER AND GARLIC SHRIMP

2 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and
first segment of shell intact, and deveined
10 large garlic cloves, thinly sliced
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon fine sea salt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice

Accompaniment: lemon wedges

Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in
a 12-inch heavy skillet over moderately low heat, stirring
occasionally, until garlic is pale golden, 4 to 5 minutes. Increase
heat to moderately high, then add shrimp and saut=E9, turning
occasionally, until shrimp are just cooked through, 3 to 4 minutes.
Remove from heat and stir in lemon juice, then transfer to a serving
bowl. Serve warm or at room temperature.

Makes 12 servings (as part of tapas buffet).