1) Heat olive oil in a pan. Sauté garlic until lightly toasted, add onion.
2) Add aligue and sauté for about 5 minutes. Add calamansi or lemon and stir.
3) Add chili garlic paste and green chile before adding shrimps. Cook until shrimps are bright red-orange in color.
4) Serve hot with garlic or steamed rice.
*** Borrowed the recipe from http://80breakfasts.blogspot.com and tweaked it a little. 🙂
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