Chili Garlic Shrimp (Gambas Al Ajillo)

I found a recipe I saved from Rasa Malaysia and adapted it to my liking. The end result was absolutely fabulous.
I used it for southwest shrimp bowls, with rice, corn, black beans, and green onion. Serve with favorite dressing/sauce/dip, i.e., chipotle mayo, coco aminos, salsa, or an avocado dressing.

Ingredients:
• 2 Tbsp olive oil
• 2 Tbsp butter
• 6 cloves garlic (finely chopped)
• 1 tablespoon chili flakes & 2 tablespoons chili powder (I use mild & chipotle)
• 1-2 tablespoons Chili Crisp
• 1 1/2 lbs shrimp (shelled, deveined, tail-on )
• A good salt, to taste
• 2 tablespoons chopped parsley or green onion – optional

Instructions: 

• I seasoned shrimp first, with salt, pepper, chipotle chili powder, paprika, garlic, chili crisp, and set aside.
• Heat a cast-iron skillet on high heat. Add oil, butter, and garlic, stirring occasionally, until the garlic is golden.
• Add shrimp. Stirring until shrimp are completely cooked through. Stir in the parsley or green onions (optional) and serve immediately, either as is, with some sliced crusty fresh bread (optional). And I have to grab Rodolphe Le Meunier butter for this 😋 🧈 or in a shrimp bowl with your favorite toppings. A bowl with rice, Asian noodles, or quinoa as the base is always good. Or lettuce wraps. Enjoy 😍