1/2 c. olive oil
4 garlic cloves
1 lg. onion, diced
3-4 lb. med. shrimp, skins on preferred
2 pkg. Goya saffron
2 tbsp. crushed red pepper
1 can beer, any kind
Salt to taste if desired

In a large skillet, heat olive oil on medium heat. Crush garlic and cook in oil until the garlic is burnt. Remove garlic. Saute diced onions until almost clear. Add shrimp and cook, stirring often, until done.

Add saffron, crushed red pepper and can of beer. Lower heat, cover and simmer for about 10 minutes. Serve along as an appetizer or as a meal by accompanying it with cooked rice.