I didn’t get over my Marce Pehpot’s shrimp recipe so I tried it myself. Actually, I’ve already tried sauteing shrimp in butter and garlic, but added a twist to it. Thanks to Marce Pehpot’s suggestion of adding chili in it. Instead of the small hot chili pepper, I’ve added chili flakes so my little er big boy will appreciate the spicy taste. Here’s my version of spicy shrimp. By the way, I’ve added Malunggay leaves to the dish for color and make it more nutritious. You know the benefits Malunggay, right?
