Spicy Roast Shrimp

Ingredients:
Roast shrimp
Toasted Garlic Chips:
1/2 cup pure olive oil
8 cloves garlic, peeled and sliced paper thin
Kosher salt

Red Chile Oil:
1 cup pure olive oil
6 chile de arbol
Kosher salt
6 cloves chopped fresh garlic

Shrimp:
48 medium shrimp (21 to 25 count), shelled and de-veined
1/2 cup Red Chile Oil
1 1/2 tablespoons Ancho chili powder
Salt
2 tablespoons freshly chopped thyme leaves

For the Toasted Garlic Chips:
1. Heat oil over medium heat in a medium skillet. Add the garlic slices and cook until the slices are lightly golden brown.
2. Remove the garlic with a slotted spoon to a dish lined with paper towels and sprinkle with salt. Discard the oil.

For the Red Chile Oil:
1. Combine all ingredients in a small saucepan over low heat for 5 minutes.
2. Remove from heat and let oil infuse for 30 minutes (the longer you let stand the more infused and spicy this will get).
3. Strain oil into a bowl.

For the Shrimp:
1. Preheat oven to 450 degrees F.
2. Place the shrimp in a large oven proof casserole dish, pour the red chile oil over them and season the shrimp with the Ancho chili powder and salt. Roast in the oven until pink and just cooked through, about 4 to 5 minutes for small shrimp, 6 to 7 minutes for medium.
3. Remove from the oven and sprinkle with the chopped thyme and Toasted Garlic Chips. Serve immediately with lots of French bread.

AMENDMENT: I made this for Thanksgiving in 2007 as an appetizer and it was too spicy for some people. I suggest making the spicy oil an optional garnish for those with weak palates if serving to a crowd whose tolerance for spice is unknown. Other than that, just make sure the shrimp are very fresh. The garlic chips were a fun garnish but they burn easily so WATCH THEM CLOSELY.