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Spanish style garlic shrimp (from The New Spanish Table): this is always a party favorite, and it is so easy. My boyfriend and I also make this for dinner-for-two in the summer when it's too hot in Texas to cook too long in front of the stove.
-1-1/4 lb peeled, deveined small shrimp (headless). Pat dry and sprinkle lightly with salt.
-1 minced head of garlic
-1 ancho pepper. Remove the seeds and using your hands, coarsely tear it up (or any other dried peppers you can find. I like ancho b/c it's slightly sweet)
-1 handful minced parsley (optional)
-1 cup olive oil
1) Pour olive oil and garlic into a wide, shallow pan (earthenware is even better) set on medium low, until garlic begins to gently sizzle, but not brown (2-3 mins)
2) Add chile, stir for a few seconds.
3) Add shrimp, and stir until they just turn pink (about 3 mins)
4) Add parsley and a sprinkle of salt if you like. Stir just a few more seconds, then remove.

Eat with plenty of toasted, crusty bread and white wine. If there is any oil left over, you can toss with pasta the next day.

I'm so pleased to see another place keep this culinary feat alive! The Sheridan's Frozen Custard stands in Dallas closed, and they had a concoction called Wedding Cake Custard. They blended their ultra creamy vanilla custard with white cake. I was skeptical, too, and then surprised at how amazing it was (and a little sad I had been missing out for so long). There are some locations scattered about the U.S (http://www.sheridansfrozencustard.com/locations.asp), so go if you can. Maybe it'll spark a national trend and it'll return to Dallas.