Pic
Ingredients
2 heads of garlic (about 26 cloves), peeled
and cloves crushed
1 1/2 cups extra-virgin olive oil
Kosher salt
1/4 cup fresh lime juice
1 chipotle in adobo sauce, seeded and
minced
2 pounds medium shrimp—shelled and
deveined, tails left intact
Freshly ground pepper
Chopped cilantro, for garnish
Lime wedges, for serving
Preheat the oven to 325°. In a 4-cup ceramic baking dish, combine the crushed garlic and olive oil with a pinch of salt. Put the
dish on a cookie sheet and bake for about 30 minutes, until the garlic is tender and just starting to brown. Stir in the lime juice and bake
for about 15 minutes more, until the garlic is golden and very soft. Let the mixture cool slightly.
Pour the garlic and oil into a small saucepan. Using a fork, mash the garlic against the side of the pan and stir to incorporate
the oil; the sauce may look like it has separated. Add the chipotle, season with salt and keep warm.
In a large skillet, heat 2 tablespoons of the garlicky oil from the mojo until shimmering. Add half of the shrimp and a generous
pinch each of salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes.
Transfer the shrimp to a platter. Repeat with 2 more tablespoons of the garlicky oil and the remaining shrimp. Top the shrimp with more
garlic mojo and garnish with chopped cilantro. Serve with lime wedges, passing the remaining garlic mojo at the table.