In a large heavy frying pan, heat the olive oil over medi- um-high heat

Add the garlic, and as it starts to brown, add the dried chile and the shrimp at the same time, slightly lowering the heat

Quickly cook and stir. Add the freshly squeezed lime juice, evenly distributing it over the shrimp as they are cooking

Saute only until done, about 5 minutes

Serve hot on a heated platter arranged around the edge of Polka Dot Rice (recipe fol- lows)

Serves 12.