1 pound fresh cleaned rock shrimp
1 pound canned chick peas
3 ounces freshly peeled ginger
3 Holland hot house finger chilies, whole
3 Holland hot house finger chilies, thinly sliced
2 cup extra-virgin olive oil
½ cup chopped parsley
Pre-heat oven to 350 degrees F
To cook the shrimp, bring a pot of salted water to boil with three whole chilies, 2 lemons halved, and 1 ½ ounce of peeled ginger.
Add the rock shrimp to the boiling water and cook for about 40 second or till the shrimp turn pink.
Strain and shock with cold water or ice water. Set the shrimp aside.
In a large bowl, toss the chick peas with with extra virgin olive oil, salt and pepper place on a sheet pan and toast them in the oven for about 5 min or until crispy.
In a small sauce pot bring the two cups of extra virgin olive oil to a simmer. Add the remaining sliced chilies and the remaining ginger, simmer for about 10 minutes, then let cool.
Mix the toasted chick peas, the poached rock shrimp and the ginger chili oil in a bowl with the juice of 2 lemons, and chopped parsley