Spicy garlic shrimp (gambas al ajillo)

I peeled about 300 grams of shrimp and fried them in a pan with olive oil, adding also 5 peeled and chopped garlic cloves and crushed chili peppers (3 tablespoons) until it sizzled with a smell that made me want to sneeze (as if I were eating wasabied sushi) and the shrimp were turning golden brown. I served it very hot. Ideally they would be served in brown clay little plates or pots. So deliciously simple! Dipping white bread in the spicy sauce is one of my favourite things...