Tapas: Sizzling Shrimp with Garlic Chili Oil

I've made a wonderful and easy Spanish tapas meal a handful of times. In addition to Sizzling Shrimp with Garlic Chili Oil, I make Eggs Flamenco and White Beans with Sage (coming soon).

* Adjust red chilies to taste. I use 3 in each ramekin and I don't think it is at all spicy.

Ingredients:
2 garlic cloves, thinly sliced
4-8 dried red chilies, broken
Extra-virgin olive oil
8 large raw shrimp, peeled and deveined
Kosher salt

Special Equipment:
2 (6-inch wide) flat ovenproof dishes/ramekins

Directions:
1. Preheat oven to 400 degrees. Add garlic and chilies to ramekins and cover with oil to about 1/4 inch deep. Place ramekins on cookie sheet and place in oven for 6-8 minutes, or until sizzling.

2. Season shrimp with salt and add to ramekins. Return to oven and cook for about 5 minutes, or until shrimp turn pink. Serve with bread.