Garla-lic Shrimp & Pasta

You know that cold and flu season have begun?  You know that garlic is a natural antibiotic...not just because others steer clear of your breath!  Garlic's antibiotic properties have been extensively studied. Louis Pasteur examined garlic's use as an antibacterial back in the nineteenth century and showed how it killed bacteria under laboratory conditions. Numerous modern studies confirm that garlic has definite antibiotic properties and is effective against many bacteria, fungi and viruses.  That's your lesson for the day in science, now on to the kitchen...

I love the smell of garlic quietly sauteing in olive oil.  Its smell is very official that something fabulous is happening in my kitchen.  This is a super simple recipe!  It's all about the garlic baby!

2 lb. shrimp
10 cloves of garlic coarsely chopped ( yes 10, do not skimp, be brave, make it 11!)
1/2 olive oil
1 Tablesp of kosher sea salt

Pour oil into pan and heat on medium.  Add garlic and saute on medium-low for 3 minutes.  DO NOT have your flame too high, it will singe the garlic and yuck it won't be the same.  Next add the shrimp.  Now you may turn the flame to med-high.  Shrimp are cooked when they turn pink and curl up all snug..about 5-10 minutes depending on how big they are.
Sprinkle with salt and look over your shoulder because people will drift hypnotically into the kitchen from the scrumptious aroma!
Cook up some  pasta, add a veggie or a salad, some crusty rolls for dipping into the garlic oil, and Viola', you are one popular chick!

P.S.  When you are chopping fresh garlic first cut the end off and then press the clove with the flat end of your knife.  It will pop the skin off and peel in a snap AND it releases the oils in the garlic, yep, it does!

Blessings,
E.W.