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Full of monounsaturated fats, olive oil lowers bad LDL cholesterol and reduces your risk of developing heart disease.

Results from the Seven Countries Study, which looked at cardiovascular disease incidences across the globe, showed that while men in Crete had a predisposition for high cholesterol levels, relatively few died of heart disease because their diet focused on heart-healthy fats found in olive oil. Look for extra-virgin or virgin varieties—they’re the least processed—and use them instead of butter when cooking

Ingredients

* 6 garlic cloves, peeled and sliced
* 1 dried chile pepper, coarsely chopped, or 1 teaspoon crushed red pepper, or to taste
* 1 1/2 pounds peeled small shrimp, or large shrimp, peeled and chopped
* 1/2 teaspoon coarse salt, or to taste
* 2 teaspoons chopped fresh parsley for garnish
* 12 small pieces crusty bread (Italian-style)
* Lemon wedges for serving
* 1/2 cup extra-virgin olive oil

Preparation

1. Combine the olive oil, garlic, and chile pepper in a 10- to 12-inch skillet, preferably cast iron, and turn heat to medium. When the garlic begins to sizzle and turn golden, add the shrimp. Cook, stirring, until the shrimp just turn pink and opaque, 2-4 minutes.

2. Stir in salt, garnish with parsley, and serve immediately, directly from the pan, with lemon wedges and bread.

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