jumbo shrimp with garlic and chilies        12 garlic cloves 12 jumbo shrimps in the shell without heads 16 tablespoons olive oil 12 small red chili peppers ½ cup Italian (flat leaf) Parsley 1 lemon cut into 4 wedges Preheat oven to 400° F. (200° C.) 1. Peel and quarter the garlic. Whether or not you devein the shrimp is a matter of personal preference. (Devein by cutting the first ring of the shell–done best with scissors–cut into the back of the shrimp and pull out the vein.) Pour 4 tablespoons of olive oil in 4 small baking dishes. 2. Divide the garlic and chilies equally among the 4 dishes. Sprinkle each dish with a bit of salt and put them in the oven for about 10–15 minutes, until the oil starts to boil. Place 3 shrimps in each dish and bake for another 6–8 minutes.     3. Take the dishes out of the oven and turn the shrimp over. Sprinkle with parsley and lemon juice back