Gambas al Ajillo
['1/4 cup olive oil', '20 garlic cloves, thinly sliced', '20 large shrimp, peeled, deveined', '1 chile de árbol, crumbled', '2 teaspoons brandy', 'Kosher salt', 'Finely chopped parsley (for serving)']
Heat oil in a large skillet over medium-high until hot but not smoking. Add garlic and cook, stirring constantly to keep from burning, until golden, about 1 minute.
Add shrimp and chile de árbol to skillet and cook, tossing constantly, until shrimp are cooked through, about 2 minutes. Add brandy and cook, continuing to toss constantly, 1 minute; season with salt.
To serve, divide shrimp among plates and scatter parsley over top.
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