Lemon-Garlic Olive Oil

• 1 cup good olive oil
• 6 cloves garlic, peeled
• Zest of 1 lemon
• 1 pinch red pepper flakes
• 0.5 tsp. sea salt flakes

Put the olive oil and garlic cloves in a small pot, bring it to a boil, and turn it down so it simmers for 10 minutes, then turn off the heat.

Peel the lemon with a vegetable peeler and put the peel, pepper flakes, and salt in the hot oil and let it cool at its own pace.

When it's down to room temperature, strain out the solids and put the oil in a jar in the fridge until you want to use it.

This goes very well on seafood, such as crab, crayfish, lobster, or shrimp; it's also good on a green salad or pasta.