Note: For best results, use live, head-on shrimp. Look for shrimp about 2-inches long (with the head), about 25-30 to a pound
- 6 tablespoons extra-virgin olive oil
- 12 garlic cloves, thinly sliced
- 2 pounds medium shell-on, head-on shrimp (see note), rinsed and patted dry on paper towels
- Kosher salt
- Lemon, for serving
Add oil and 3/4 of garlic to a 12-inch skillet. Cook over medium heat, stirring frequently, until garlic is golden brown, about 5 minutes. Use a slotted spoon to transfer garlic to a bowl.
Increase heat to high and heat until oil just starts smoking. Add shrimp all at once and cook, stirring and tossing frequently, until starting to turn pink, about 1 minute. Return cooked garlic and remaining fresh garlic to pan, cook until shrimp is completely cooked through, about 1 minute longer, season with salt, transfer to a plate, and serve with lemon.