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1
Trim the ends and dark green tops from the leeks and discard.
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2
Cut the leeks in half lengthwise, then crosswise into 1-inch pieces.
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3
Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander.
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4
Clean the bowl, change the water and repeat until the water remains clear.
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5
You should have 6 cups leeks.
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6
Once they are all in the colander, toss them a bit with your fingers to separate the leaves.
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7
Heat a large skillet over high heat until hot.
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8
Add 1 tablespoon of the oil and swirl to coat the bottom of the pan.
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9
Add half the leeks and a generous pinch each salt and pepper.
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10
Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute.
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11
Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute.
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12
Toss and stir until the leeks just start to wilt, about 1 more minute.
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13
Transfer to a bowl.
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14
Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done.
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15
Heat the remaining tablespoon of oil in the skillet (let it get really hot).
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16
Add the shrimp, garlic and another pinch pepper flakes (or to taste).
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17
Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute.
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18
Add the leeks and toss to combine; the shrimp should now be pink.
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19
Serve immediately over rice if using.
