I just had the most fantastic shrimp dish, which falls into the "simple is best" category. It was 6 whole jumbo shrimps that were just sauteed in olive oil and loads of garlic chunks until everything was beautiful and crispy. I would like to make this dish at home, but my experience with sauteing garlic has not been this good. Can anyone offer tips on how to do this without winding up with soggy pieces of garlic that although not burnt still have some bitterness to them? The garlic in this dish was absolutely perfect, crunchy brown and not at all bitter. The tails and feet on the shrimp were so good and crunchy I ate them as well.