I am totally goddamn delicious.
This recipe is largely adapted from Cook's Illustrated, though I've added jalapenos for a bit more kick and changed around some other minor elements. It's by far my favorite way to prepare shrimp. Also, for garlic lovers (of which I am one), this is your alpha and omega. The dish is infused straight through with garlic. You'll need:14 medium garlic cloves , peeled1 pound large shrimp , peeled, and tails removed (I don't worry about deveining shrimp, but you can)8 tablespoons olive oil 1/2 teaspoon table salt 1 bay leaf 1 (2-inch) piece mild dried chile , such as New Mexico, roughly broken, seeds included (see notes and step by step)2 Jalapenos1 1/2 teaspoons sherry vinegarMince two cloves of garlic. Put in a small bowl, and mix with two tablespoons of olive oil and the salt. Pour over the shrimp and let marinate at room temperature for 30 minutes.Put six tablespoons of olive oil into a saute pan and let warm on medium heat. Meanwhile, using the flat side of a chefs knife, lightly smash four garlic cloves. Add them to the oil, and let them brown. It should take four to seven minutes, and make your kitchen smell great. Take them out.While letting the oil cool back down, thinly slice the remaining eight cloves of garlic. Tear up your New Mexico chile into small, but rough, bits. Dice your jalapenos. Add all this to the oil, and cook on medium-high heat until cooked through (you should be able to eat a sliver of garlic without there being any strong bite). It'll take about 5 minutes. Add all shrimp, plus marinade. Cook the shrimp for two minutes on one side, till the shrimp has colored on that side (but not on the other!), then, using tongs, flip all the shrimp. Wait until the shrimp is almost cooked through, another minute or two. Then, add the sherry vinegar, and finish on high heat, about 30 seconds. Transfer to plates, and serve with Mexican rice. Think of me fondly. 
