It is recommended to remove as much moisture from the shrimp as possible because the ingredients go into the hot oil immediately. Use a kitchen towel to remove as much moisture as possible. I prepared about 18 medium-sized frozen shrimp.

I recommend seasoning the shrimp no matter what. If possible, sprinkle thinly all over the shrimp using fine-grained salt and mix it well here and there. I'm going to season it with pepper.

Slice the garlic as thin as possible within your capacity so that the scent of garlic is sufficiently permeated into the olive oil. If you don't control the fire well, it can burn quickly, so I don't recommend chopping it.

Pepperoncino peppers can be crushed into two or three pieces, or just slightly thick particles like me.

You don't have to put in lemon or lemon juice, but if you have it, I recommend you to put it in and try it. The subtle scent of lemon makes the dish much better

Pour 100 to 120ml of olive oil and start cooking over low heat.

Watch as you slowly stir so that garlic and peppers do not burn over low heat.

After the smell of garlic explodes, when the garlic starts to turn into an appetizing brown color, add the shrimp that you seasoned earlier. (The shrimp should be drained as much as possible, and the oil temperature should never be high! If you boil the oil and the shrimp is full of watery... You can see the explosion of a hydrogen bomb in front of your eyes. Always on low heat!)

Shrimps cook quickly, so mix them well right away, and add additional pepper when the shrimp starts to ripen pink. After a while, the oil that was watery becomes emulsified with the moisture from the shrimp and becomes a bit thick Then, take a little bit of oil and cool it down, and taste it

If you sprinkle the lemon juice I mentioned in the middle evenly, the flavor of olive oil and garlic will blend with the lemon scent to make it very luxurious. You can skip the smoked paprika powder, and as a finish, you can dab the end!