Serves 4

Ingredients:

2 dozen jumbo shrimp, with shells
Extra virgin olive oil
Sea Salt
4 tablespoons butter
4 tablespoons olive oil
10 garlic cloves, minced
1 tablespoon lime juice
Fresh chopped cilantro for garnish

 Method:

Preheat the broiler. Butterfly the shrimp, with shells on, by cutting along inside the curve and them pressing flat. Brush all over with olive oil and sprinkle with salt. Broil, shells up, for 4 minutes.
Make the sauce by melting butter with olive oil in small pan over low
Heat. Add garlic and salt and gently cook, swirling pan occasionally, until garlic is golden, about 7 minutes. Swirl in lime juice and remove from heat.
Arrange shrimp, split side up, on serving plates. Spoon on garlic sauce, garnish with cilantro, serve hot. spicy shrimp recipe, mexican shrimp recipe, shrimp recipe, garlic and shrimp recipe 

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Serves 4

Ingredients:

4 dozen fresh mussels in the shell
¼ cup extra virgin olive oil
10 garlic cloves, minced
1 fennel bulb, finely chopped
2 tomatoes, seeded and chopped
1 ½ cups dry white wine

Method:

Scrub mussels and remove beards. Store in a bowl in the refrigerator. Heat olive oil in large stockpot over high heat. Sauté garlic for 1 minute. Add fennel and chopped tomatoes. Cook over high heat, stir occasionally, for 4 minutes. Pour in wine, with heat at high, boil for 6 minutes. Add mussels, cover, and reduce heat to medium. Cook, shaking the pot occasionally, until all mussels, are open, should take about 7 minutes. Remove and discard any mussels that do not open. Serve hot with crusty bread.

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Try to imagine authentic Italian cooking and recipes without olive oil.
What would a pasta sauce be without olive oil? Olive oil is used in numerous culinary creations. Olive oil is used in drizzling, baking, deep frying, and sautéing. It is also used as a marinade or dressing over salads. Drizzled olive oil goes over cooked vegetables, meats, and seafood. A fine quality olive oil is often used as a finish to soups and bean dishes.For general purpose cooking almost any olive oil will do. Reserve a fine quality extra virgin olive oil for drizzling over salads and finished dishes. This works especially well over fish and vegetables. Remember, the better the olive oil that you use, the better tasting your prepared food will be. Keep your olive oil in a cool dark pantry, and always in a glass decanter for preservation.Each olive oil has its own individual taste, indicative of the variety of olive and place of growing origin. Many of the finest olive oils originate from the Mediterranean countries. Spain is considered one of the finest olive oil producers. You may desire to search out your preferred taste in olive oil. Today there are numerous varieties to choose from, and can be easily found at a gourmet market or online gourmet shop.

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Ingredients:

8 sun dried tomato halves, soaked in water
6 tablespoons extra virgin olive oil
2 cloves garlic peeled
sea salt
6 leaves of basil washed and patted dry
2 small dried or fresh chilies

Method:

Soak dry tomatoes in water for and hour to soften them. Put all ingredients in a blender or food processor and blend on medium speed until thoroughly pureed.
Spoon into a serving bowl and serve as a relish.

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