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Shrimp Mojo de Ajo

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By Gwin Grogan Grimes

Posted July 23rd, 2007

This article is reprinted with permission from Gorgeous Garlic (Cook West) (Cook West), by Gwin Grogan Grimes, (2006, Rio Nuevo)

Gorgeous Garlic (Cook West) (Cook West)

Servings:	4
Author Notes:	Literally translated from the Spanish, mojo de ajo means "gravy of garlic." I just think of it as "delicious," and order it every time I see it on a menu. I've tried the bottled mojo marinade, but it's salty and has too many artificial ingredients for my taste. It's easier -- and cheaper -- to make it from scratch.
Ingredients:	2 tablespoons unsalted butter, divided 1 pound shrimp , rinsed, shelled, and deveined 6 cloves garlic, minced juice of 1 lemon 1/4 teaspoon oregano 1/2 teaspoon garlic flavored Tabasco® sauce 1 tablespoon finely chopped cilantro leaves 1 pinch of salt 1 pinch of freshly ground black pepper
Instructions:	Preheat the oven to 450°F. Prepare a shallow pan or ovenproof baking dish by greasing it with some of the unsalted butter. Lay shrimp in one layer on the bottom of the baking dish. In a small bowl, mix the garlic, lemon juice, oregano, Tabasco®, cilantro, salt and pepper. Pour this mixture over the shrimp in the dish. Dot with the remaining butter. Place the baking dish in the oven and cook for about 5 minutes, or until the shrimp turn pink and opaque. Serve immediately with French bread for sopping up the leftover juices.