This is so good. Even my picky hockey player had two helpings. If you love garlic this is the dish for you. The spices really compliments the shrimp and you can make it spicy or mild. Just play around with the amount of chili powder and cayenne.
Ingredients:
1/2 cup coarsely chopped garlic (about 2 large heads)
3/4 cup extra-virgin olive oil
1/2 tsp. salt (more to taste)
Juice of 1 lime
2 tblsp chili powder
1 tblsp paprika
1/8 tsp cayenne (more to taste)
2lbs medium-large shrimp (shelled and deveined)
3 tblsp cilantro (roughly chopped)
Slices of lime
Salt and pepper
In a small sauce pan add olive oil and garlic. Using medium heat, cook until garlic is lightly brown. Add chili powder, paprika and cayenne. Continue stirring for another minute. Add the lime juice and continue cooking for another 8 minutes. Remove from heat and set aside.
In a separate bowl, season the shrimp with salt and pepper. In a deep frying pan, add 3 tablespoon of the oil (make sure you do not include the garlic) from the sauce pan. Make sure pan is hot, add 4-5 pieces of shrimp. Quick fry the shrimp in batches for about 3-4 minutes. When shrimp is pink and opaque, transfer to a bowl. Continue to add the oil from the sauce pan without the garlic while cooking the shrimp in batches until all the shrimp is done. Strain the garlic from the sauce pan and add to the cooked shrimp. Add the chopped cilantro to the shrimp. Toss shrimp, garlic and cilantro until it well mixed. Season with salt and pepper if needed. Serve with slices of lime and your favorite rice (i.e. Spanish, Cilantro lime etc.)
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