Add a handful of chile de arbol (found in any store that sells mexican products). Sautee until a dark red color and oil is infused with flavor.
Once the chilis are nice and toasty, remove them from the pan on a seperate plate and sprinkle with cheese and garlic salt. Leave the oil in the pan.
Next add the shrimp and sautee until an opaque pink color.
While the shrimp is cooking, mince the garlic good and add to the shrimp while sauteeing.
Sautee for another 2-3 minutes then add the parmesan cheese if desired then cover with lid or if you would prefer the mexican cheese remove shrimp from the pan onto a pasta dish or big serving bowl. then drizzle the olive oil from the pan over the shrimp.
At this point toss with garlic salt and add the
queso fresco (fresh mexican cheese) and pepper and enjoy dipping the bread and eating the shrimp with a ice cold beer.