50+ Friends Club Cookbook
Fish and Shellfish

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Shrimp with Toasted Garlic

From the Kitchen of: Jesse

Comments: This is one of my husband's favorite dishes. It is a little spicy, but can be adjusted by using more or less adobe chile.

1	lge	head peeled garlic cloves
1/2	c	extra virgin olive oil
1	Tbsp	butter
		juice from 1/2 lime
1	lge	chipotle chile in adobe, chopped
24		shrimp, peeled with tail left on
2	Tbsp	chopped fresh parsley

• Chop the garlic in a food processor. Place in a non-stick skillet. Add the olive oil and butter and heat over medium low heat until butter melts and the sauce begins to simmer.Simmer over the lowest possible heat for about 30 min, stirring occasionally until the garlic is soft.
• Squeeze the lime. Simmer about 3 minutes.
• Add the chipotle and parsley.
• In same pan heat 1-1/2 tbsp of the garlic oil over medium heat. Add the shrimp and stir gently until just cooked through, about 3-4 min. Add the rest of the mojo and toss with the shrimp until coated.
• *serve with white rice if desired.