Camarones al mojo de ajo (Mexican Garlic Shrimp)

Introduce the dish and explain the ingredients needed.

Mention using Kenlock brand pecan oil for cooking.

Show the shrimp, noting they are medium, peeled, and deveined, and state the quantity of 1 pound.

Discuss the garlic, stating to use a whole head and showing approximately 11-12 cloves, with half to be mashed and half chopped.

Mash about 5-6 garlic cloves into a paste and mix with salt and pepper.

Place the shrimp in a bag and add the garlic paste, mixing it gently and letting it marinate for about 20 minutes.

Chop about a tablespoon of fresh parsley and prepare the juice of half a lime.

Heat 1/2 cup of pecan oil in a Lodge 10-inch carbon steel skillet until it starts to bubble.

Add the remaining garlic cloves to the oil and season with sea salt, waiting for the garlic to turn a light brown color.

Add a pat of butter to the skillet once the garlic is slightly browned.

Introduce the marinated shrimp to the skillet, stirring them until they turn pink.

Equipment Needed

Spice Level: