Camarones en Mojo de Ajo
Shrimp Wet with Garlic
From my book A gringo's guide to Authentic Mexican Cooking
Mexico’s version of scampi: Mmmm . . .
5 cloves garlic
1 teaspoon coarse salt
5 black peppercorns
2 chiles de arbol
3 tablespoons butter
1 pound medium shrimp, peeled
In a molcajete, (Mexican Mortar and pestle) crush and grind the garlic and salt to a paste. Then grind in the black peppercorns and chiles de arbol. Set aside.
In a medium sauté pan, melt the butter until it is bubbling but not browned; add the shrimp. Sauté until almost done, then add the garlic mixture. Continue cooking until the shrimp are done and the garlic has fully cooked.