After we ate these shrimp, for the umpteenth time, I took another crack at it last night.
The bagna cauda theory is good, for cooking the garlic gently in the oil before the shrimp were added. Then I put them into a blistering oven for three minutes.
one cup EV olive oil
1/4 stick butter
6 garlic cloves, thinly sliced
1 Tbsp red pepper flakes
1 lemon's juice
Combine all and cook gently till garlic is soft and the sauce is beginning to emulsify. Add shrimp: put under broiler for a couple of minutes. Don't overcook!
They looked smelled, sounded and tasted fine. But they weren't quite up to the Schiller's shrimp standard. Next time we go, I'm going to beg to be let in the kitchen.
The ones above got dab of the chipotle sauce I made two nights ago for some outrageous porterhouse steaks.
Prosecco and some Cassis. So good.
Don't forget good bread. And plenty of green leaves.