Heat oil, garlic and chili pepper in a pan over low heat. If you deseed the chili pepper and cut it up with scissors, the dish will be spicier.
When the oil is slowly bubbling, add the anchovy, salt and pepper. I used bottled anchovy sauce.
Add the shrimp. When they turn white, add parsley and remove from heat.
Story Behind this Recipe
I wanted to recreate the dish I had at a certain famous Spanish restaurant.
You don't need the anchovy, but it does make the dish more delicious. To pre-treat frozen shrimp, bring salted water to a boil in a pan, put in the shrimp, and drain after 10 seconds. Pat dry. This way they won't smell fishy and will be tastier. Don't overcook.