Recipe
Heat a saute pan over medium high heat. Carefully add olive oil, garlic, and chile to pan. Cook until garlic turns golden brown. Add shrimp and cook 1 minute on each side. Add tomatoes and cook for 2 minutes. Add white wine and cook until liquid reduces to half. Add butter and pimentos. Adjust seasoning with salt and pepper. Plate dish on small tapitas plate, garnish with chopped chives and toothpicks and serve warm.
Recipe Note:
Chile de arbol is a bright red, slender pepper that can be purchased dried or fresh. Added whole to this dish, it imparts a mild spice level. Powered cayenne pepper may be substituted if chiles de arbol cannot be found, or the chile may be omitted for a less spicy version.