We loved it!  I used it as topping for Avocado Alladin, a family favorite that we usually top with sauteed mushrooms.  We liked it even better with these shrimp on top!  Next time I think I will try adding a little white wine as the shrimp cook.  I'll also use them as a stand alone recipe for the Tapas party I will be hosting soon!

I'm not much of a cook, but this was one recipe I could handle. At first I thought the 1 cup of EVOO was too much, but it seemed to work out well. I also made some minor substitutions such as using curly parsley instead of flat (Whole Foods didn't have it at the time) and Chile powder versus the dried red chiles. I also served the shrimp atop some rice pilaf, which merely accentuated the nice flavor of the shrimp. Certainly saving this one as it was quick, easy and painless to prepare -- plus it left my neighbors jealous with its potent smell. Cheers!