Scampi alla Veneziana (Shrimp with Hot Oil Garlic and Thyme)

Instructions

Rinse the shrimp, pat them dry, and set aside. In a skillet large enough to hold all the shrimp in a single layer, heat the olive oil over moderately high heat. When the oil is hot, but not smoking, add the garlic, crushed peppers, thyme and shrimp. Toss to coat with oil, and cook, stirring occasionally, just until the shrimp are pink, 4 to 5 minutes.

Remove the pan from the heat and, with a slotted spoon, transfer the shrimp to a warm serving platter or to warmed individual plates. Pour the sauce over the shrimp, sprinkle lightly with course salt, and shower with parsley.