Camarones al Mojo de Ajo

Pat the 500g of shrimp dry with paper towels. Season the shrimp with 5g of fine sea salt and 2g of black pepper.

Thinly slice the 60g of garlic. Remove the stems from the 3 pieces of dried chile de árbol.

In a large skillet, melt 80g of unsalted butter with 30g of olive oil over medium-low heat.