Fonda San Miguel'S Camarones Al Mojo De Ajo - cooking recipe

Ingredients

Shrimp
1/4 cup butter
3 garlic cloves, thinly sliced
1/3 cup olive oil
36 raw shrimp, peeled and deveined (21 - 25 count)
chopped fresh parsley leaves (to garnish)
Fried Garlic
1 cup vegetable oil
1/2 cup minced garlic

Preparation

Prepare the fried garlic:
In a heavy, 10-inch skillet, heat the oil over high heat until the oil is shimmering but not smoking. Add garlic, reduce heat to medium-low, and cook 10 to 15 minutes, or until golden brown, stirring often. (Be careful not to burn it.) Remove garlic from the oil with a slotted spoon, strain through a fine strainer, and drain on paper towels.
Shrimp:
In a small saucepan, melt the butter over medium heat; add the sliced garlic, reduce heat to low, and keep warm on top of the stove. Do not brown the garlic. In a nonreactive skillet or saute pan, heat the olive oil over medium-high heat and saute the shrimp until they curl and turn pink, about 4 to 5 minutes. Divide the shrimp among 6 dinner plates and spoon the warm garlic-butter sauce over each serving. Sprinkle with Fried Garlic and chopped parsley. Serve with Arroz Blanco. Serves 6.
Variation: Substitute 6 6- to 7-ounce fillets of a firm fish (such as redfish, drum, or tilapia). Broil, grill, or saute; the fish and proceed as directed.