Ingredients

• 1 lb. 16-20 count shrimp, tail on, peeled and deveined 
• 5-6 Tbsp. Hot N Saucy Garlic N Peperoncini hot sauce, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1/3 cup olive oil
• 1/4 cup finely diced pepperoncini (about 1-2 peppers)
• 1 Tbsp. finely minced garlic
• 1/4 cup cilantro, minced 
  
  

Preparation:

Toss the shrimp in the olive oil while heating a skillet on high heat. Season the shrimp with salt and pepper, and then saute the shrimp until they are pink and curled, about 2 minutes on each side. Remove the shrimp from pan and place in a bowl, leaving the remaining olive oil. Remove from heat so oil does not burn. 

In the same skillet with heat turned down to medium heat. Add the pepperoncini and garlic, and saute until fragrant, about 2 minutes. Add to a bowl with shrimp and mix in with shrimp. Add cilantro to bowl and gently toss. Drizzle with a little more Hot N Saucy Garlic and Pepperoncini hot sauce if you want more heat. Serve immediately with tortillas, crusty bread or with a salad.