Ingredients:

• 1 bunch chard
• 1/2 pound large shrimp deveined skins removed and reserved
• 1/4 tsp baking soda
• 3/4 tsp + 1/2 tsp kosher salt
• 1/2 cup extra virgin olive oil (3 TBSP (45 ml) + 5 TBSP (75 ml))
• 1 Tbsp lemon juice
• 4 cloves minced garlic
• 4 cloves smashed garlic
• 4 cloves thinly sliced garlic
• 1 thai bird chilli

Steps:

1. Finely mince 4 garlic cloves and place in large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.
2. Add shrimp to bowl with minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.
3. Add shrimp shells, smashed garlic, thai chilli, and 75 ml of olive oil to a skillet over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red, garlic is pale golden brown, and oil is intensely aromatic, about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.
4. Return flavored oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic, and chard stems. Cook, stirring constantly, until pale golden brown, about 1 minute. Add shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through, about 2 minutes.
5. Transfer shrimp to a plate.
6. Add chard leaves to the pan, and cook until tender.