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Nutrition Facts
Serving Size 1 (81g) Recipe makes 4 servings
Calories 277
Calories from Fat 232		(83%)
Amount Per Serving		%DV
	Total Fat 25.8g	39%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 12.9g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 94mg		31%
Sodium 145mg		6%
Potassium 115mg		3%
Total Carbohydrate 3.2g		1%
	Dietary Fiber 0.2g	0%
	Sugars 0.2g
Protein 9.1g		18%
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Shrimp Mojo a Ajo

Recipe #170776 | 30 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Chabear01
May 31, 2006

This impressive Mexican Dish is perfect for both the inexperienced cook and dyed-in-the-wool garlic devotee. Recipe is from small cookbook "Totally Garlic Cookbook" my late DM picked up one year at the Gilroy Garlic Festival...one of her favorite trips taken every year.

SERVES 4 , 24 shrimp (change servings and units)

Ingredients

2 dozen large shrimp, with shells
olive oil
salt
4 tablespoons butter
4 tablespoons olive oil
10 garlic cloves, peeled and cut in chunks
1 tablespoon lime juice
chopped fresh cilantro (to garnish)

Directions

1
Preheat the broiler. Butterfly and devein the shrimp, with shells on, by cutting along inside curve and then pressing flat. Brush all over with olive oil liberally and sprinkle with salt. Broil, shells up, for 4 minutes.
2
Make the sauce by melting butter with oil in small pan over low heat. Add garlic and salt and gently cook, swirling pan occasionally, until garlic is golden, about 7 minutes. Swirl in lime juice and remove from heat.
3
Arrange shrimp, split side up, on serving plates. Spoon on garlic sauce, garnish with cilantro, and serve hot.

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Featured Reviews for This Recipe

From: Jellyqueen

On Jul 22, 2006

There is just really no way to go wrong with this recipe...especially since it is jam packed with shrimp and garlic...2 foods that were made for each other. Love Rita L's idea about dipping the bread in the butter oil!!!

1 person found this review helpful

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From: ~Rita~

On Jun 12, 2006

This is really a lot lower in fat then stated! That is because you don`t eat all the butter and oil unless you get a beautiful crisp fresh loaf of bread to dip into the butter oil mixture with! So you can make the full recipe and soak up the fat goodness or cut it back to just a 1/3 of the recipe. I made the sauce then used that for the oil to baste the shrimp with. I did shell the shrimp wxcept for the tailends. DH needs it all done for him. Thyanks for a great very easy recipe!

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