Chile Shrimp

This delightful dish I found in the book Mezze, in the "love food" section of Paragon books.

Chile Shrimp  [Serves 4-6 as part of a Mezze]

2 large garlic cloves, finely chopped
1 fresh red chile, chopped or 1 tsp dried chile flakes
5 tbsp olive oil
salt
1lb 5 oz/600g large raw shrimp
lemon wedges to serve [optional]

Put the garlic, chile, oil and salt to taste in an ovenproof serving dish or individual ovenproof bowls. Break off and discard the shimp heads, then peel away the shells. Devein the shrimp by using a small, sharp knife to make a shallow cut along the back then use the tip of the knife to life out the thin black vein. Add the shrimp to the oil and use your hands to rub the marinade all over. Cover and let marinate in the refrigerator for about 1 hour.

Preheat the oven to 450F/230C or its highest setting. Stir the shrimp well, then bake in the preheated oven for 6 minutes, or until the shrimp turns pink, curl and are cooked through when you cut into one. Serve straight from the oven in the dish or bowls with lemon wedges for squeezing over if using.