Camarones al Mojo de Ajo
Offer this with the Mexican White Rice cooked with two whole serrano chiles
(remove the chiles before serving the rice).
To devein the shrimp while leaving the shells intact,
use kitchen shears or scissors to cut down the center of each shell from the head end of the shrimp toward the tail.
Open the shell slightly and remove the vein using the tip of a small, sharp knife.
INGREDIENTS
3/4 cup olive oil
1/2 cup coarsely chopped white onion
3 large garlic cloves, chopped
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
16 uncooked jumbo shrimp, shells intact, deveined (about 1 pound)
COOKING DIRECTION
Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth.
Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate 1 hour.
Heat remaining 1/4 cup oil in heavy large skillet over high heat.
Add shrimp with marinade and saut� just until shrimp are opaque in center, about 4
minutes. Divide shrimp and marinade from skillet among 4 plates and serve.
Makes 4 servings.
Bon App�tit