Gamberi di fiume
In a small pan, slightly fry two garlic segments with some chili, until brown. At the same time, clean and rinse the shrimp, then add them to the garlic when the latter is gaining colour. Sauté them and add some dry white wine for flavour. Mix them up from now and them and let them cook covering the pan with a lid. Usually, once the shrimp are ready, they are served with a dash of finely chopped parsley, or alternatively, with a green mint-based sauce.