Shrimp with Garlic and White Wine

Slice the garlic thinly.

Slice the chili pepper into fine rounds. The quantity depends on how spicy you want the dish to be.

Remove the shrimp heads and set them aside. Peel the shells, leaving only the last part of the tail. With a sharp toothpick, pierce the back of the shrimp and remove the intestine, then discard it. In a bowl, squeeze the juice from the shrimp heads, add 2 tablespoons of oil, and mix well.