Shrimp Mojo de Ajo

Note from Cheri: The recipe, text and photo below are reprinted with permission from Gorgeous Garlic by Gwin Grogan Grimes (2006 Rio Nuevo Publishers). The recipes are the star of this book. Almost every page contained a recipe that sounded like something I wanted to cook (and eat). Since garlic bridges so many ethnic cooking styles, you'll find a nice selection of different types of recipes and styles of cooking. The one exception is dessert. The author and I share similar views on the subject. While garlic ice creams, creme brulées and other desserts exist, they don't show this incredible ingredient in its best light and better left as novelty recipes. So don't expect desserts, but do expect a wide variety of tasty savory garlic recipes. Click here to learn more about this terrific book, discount ordering links through Amazon.com, and another delicious sample garlic recipe.

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.

2 tablespoons unsalted butter, divided 1 pound shrimp (21 to 25 per pound), 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 pinch of salt pinch of freshly ground black pepper

Serves 4 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.