Camarones al Ajillo
1 lb. medium shrimp, cooked, peeled, and deveined
3 tbsp. olive oil
1/4 c. lime juice
3 tbsp. minced garlic (I prefer using my pilón)
salt to taste
pepper to taste
parsley or chopped cilantro
Cook, peel, and devein the shrimp. In a deep frying pan, sauté the garlic. Once the garlic is a little brown, add the shrimp, salt, pepper, and lime juice and cook for 8-10 minutes so the garlic will blend with the shrimp. Serve and add the parsley or chopped cilantro.
Tips: Don’t forget the white rice and the bread for dipping in the leftover sauce.