This is my new favorite shrimp recipe. The herbs give it a richness. The peppers give it some heat. Allowing the oil to infuse with the flavors prior to cooking the shrimp allows those flavors to embed themselves in the cooking process.
I like to cook shrimp with the exoskeletons intact. Much of the flavor is packed into those shells. Sauteing them in the shell adds a lot of flavor to the dish.
We ate the shrimp with one of our favorite side, asparagus and carrots roasted with olive oil, rosemary and thyme.