In a gallon zipper bag place shrimp with olive oil with 2 tablespoons garlic paste, crushed red pepper, and salt.

Place in the fridge for 1 hour.

In a 12" preheated cast iron skillet heat.

Add the bulb of garlic (crushed) with garlic and butter cook for a minute or two.

Then add the shrimp and cook while stirring occasionally until the shrimp are pink and fully cooked.

To avoid over-cooking the shrimp, place a lid over the shrimp at the last minute or two as the last few shrimp are still turning pink.

Serve with rice and lemon wedges.

Be sure to have an extra bowl for shells and moist towels are great as well.