Noray shrimps with garlic

• Peel the shrimps and reserve the tails and heads separately.

For the majado:

• Crush 3 cloves of garlic and the parsley leaves in a mortar and pestle.
• In a frying pan with a pinch of oil, fry the heads over high heat, crushing them with a wooden spoon so that the juices come out, and add the majado.
• Add the brandy and a pinch of water, boil for a few minutes and strain, squeezing well to obtain two tablespoons of a very concentrated juice.

FINAL AND PRESENTATION:

• Season the shrimp tails.
• Laminate the remaining 7 cloves of garlic and brown them, over low heat, in an earthenware casserole with a generous amount of olive oil and the chili bell pepper cut in two. It is important to do this gently so that the garlic is cooked and browned.
• At this point, add the shrimps and the concentrated juice, and remove from the heat.
• Cover with a plate and let stand 1 minute, or less, if we want to eat them raw-hot (they come out great).
• Sprinkle with parsley and serve with a good bread for dipping.