3 ounce fresh rock shrimp
2 dried guindilla peppers (or substitute 1 teaspoon red pepper flakes if
guindillas are unavailable)
1 clove of garlic, thinly sliced lengthwise
1 teaspoon chopped parsley
1/4 cup olive oil
Salt and pepper
4- to 6-inch bamboo skewers
Skewer shrimp on 6-inch bamboo skewers. Combined the remaining ingredients and marinate overnight. Season with salt and pepper and sear in a hot pan.