For years, there was a restaurant down the street from my house named Killer Shrimp. The franchise downsized a while ago and my local outpost closed, but the vivid memory I have of eating there, and of the piquant medley of superb flavors hitting my mouth, led by a rush of garlic and butter, is still very much alive. Can you tell? They served an oversized bowl of shrimp in an incredibly delicious and addictive spicy garlic sauce. It was the only thing on the menu, and it was served with either rice or pasta plus fresh French bread. To me, the shrimp was almost an excuse to mop up the sauce with the bread and eventually, I boiled the experience down to that most elemental and immensely satisfying taste experience. Never mind the shrimp, I just wanted to dip the bread in the sauce. Though they still have a restaurant in Marina del Rey, I rarely get to that part of town, and I needed a substitute fix. So I came up with this Spicy Killer Shrimp Soup. The broth is a divine combination of strong and satisfying flavors and a super choice for a summer night when you want to eat outdoors. Balance this with an Asian cucumber salad for that sweet and spicy combination, and you’re all set.