hot shrimp

Mr. “too much” cookies offered to make me dinner after work one night, which is just so charming, it’s nearly impossible to resist.
He said he was cooking chicken. and to come hungry.

He did not mention that the chicken he was cooking was plain.
Unseasoned.
You heard me.
Plain chicken and milk. No sides.

I kept my manners about me, thanked him for the dinner and left.

To be a lady (and quite a lady, considering the circumstances), I offered to reciprocate dinner the following week.
His dietary restrictions? Shrimp. Spicy. But not Mexican or Chinese. Also, no vegetables.

I’d never cooked shrimp before and couldn’t find any good recipes online. So, I winged it.
Below is the recipe.  Super easy. and delicious, of course.
(though if I made it again, I would want some vegetables)

1 lb uncooked, shelled and deveined shrimp
2 cloves chopped garlic
2 tbsp hot chili oil
1 tsp habanero sauce

Heat up a stir frying pan.
Add chili oil and garlic. When garlic becomes fragrant, add shrimp and habanero sauce.
Toss over medium-high heat 5 minutes, or until shrimp is pink.

Serve on a plate with milk or water. No sides.