How to Make It
In a large, heavy nonreactive skillet, combine the olive oil and garlic slices and cook over moderate heat, stirring occasionally with a wooden spoon, until the garlic is lightly golden, about 1 minute. Add the shrimp and dried red chiles and cook, stirring frequently, just until the shrimp are opaque throughout, 3 to 4 minutes. Immediately remove the skillet from the heat and season the shrimp lightly with salt.
Serve the warm shrimp at once in their flavored oil with the bread for sopping it up.