1 lb uncooked shrimp (shell-on or peeled okay)
1 tbsp olive oil
2 heads garlic (about 20 cloves), minced
1 tsp salt
1 tsp black pepper
3 tbsp clarified butter or ghee
juice of 1/4 lemon (about 1 tbsp)
cilantro to garnish
1. In a big bowl, mix the shrimp, olive oil, garlic, salt, and pepper; for finest outcomes, marinate for at the least 1 hour however as much as in a single day.
2. Heat the butter in a big skillet over medium-high warmth. Add the shrimp and sauté till the shrimp is pink, curled, and beginning to brown on the edges, about 4 minutes, tossing each minute.
3. Stir within the lemon juice and cilantro then serve instantly, atop Spanish Rice
*** Camarones a la Criollo: Previous to including the shrimp in Step #2, make a sofrito by sautéing 1 finely-chopped onion, 1 finely-chopped inexperienced pepper, and a couple of minced garlic cloves till softened, about 6 minutes. Deglaze the pan with 1/4 cup dry white wine (like vino seco) then stir in 1 cup tomato sauce, 1/2 tsp dried oregano, and 1/4 tsp floor cumin. Add the shrimp plus 1 cup Spanish olives and simmer till the shrimp is pink and curled, about 4 minutes, then proceed to Step #3.
*** Mexican-style Camarones al Ajillo: Add 1/2 tsp dried oregano and 1/4 tsp floor cumin to the shrimp marinade. half-hour earlier than cooking, take away the seeds and stems from 1 dried guajillo chile pepper, then soak in heat water for half-hour. Pressure then slice the chile into skinny strips and add to the skillet with the shrimp throughout Step #2.