Active Time
30 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    

Preheat the oven to 325°. In a 4-cup ceramic baking dish, combine the crushed garlic and olive oil with a pinch of salt. Put the dish on a cookie sheet and bake for about 30 minutes, until the garlic is tender and just starting to brown. Stir in the lime juice and bake for about 15 minutes more, until the garlic is golden and very soft. Let the mixture cool slightly.

Step 2    

Pour the garlic and oil into a small saucepan. Using a fork, mash the garlic against the side of the pan and stir to incorporate the oil; the sauce may look like it has separated. Add the chipotle, season with salt and keep warm.

Step 3    

In a large skillet, heat 2 tablespoons of the garlicky oil from the mojo until shimmering. Add half of the shrimp and a generous pinch each of salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the shrimp to a platter. Repeat with 2 more tablespoons of the garlicky oil and the remaining shrimp. Top the shrimp with more garlic mojo and garnish with chopped cilantro. Serve with lime wedges, passing the remaining garlic mojo at the table.

Make Ahead

The garlic mojo can be refrigerated for up to 1 week. Reheat gently before using.

Serve With

White rice or crusty bread.

Suggested Pairing

Crisp, berry-inflected French rosé.

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Aggregate Rating value: 5

Review Count: 3866

Worst Rating: 0

Best Rating: 5

Author Name: Mary Helen

Review Body: this recipe is NOT on Rick's website or cook books (I have 3). Are you just using his name??

Review Rating:

Date Published: 2017-03-20