1/2 cup olive oil 1/2 teaspoon minced jalapeno peppers 1 garlic clove, minced 2 Tablespoons lime juice Salt and pepper 24 jumbo shrimp
Remove shells from shrimp, leaving the tails. Butterfly the shrimp by cutting halfway through the leg side of each shrimp. Do not cut in half.
In a large skillet, combine oil and garlic. Cook over low heat until garlic is golden, about 10 minutes. Increase heat to medium-high and add shrimp. Cook until they turn pink, then turn them over. Add jalapeno peppers and lime juice ans season with salt and pepper. Serve over rice or gf pasta.