- 1/2 cup Mazola Canola Oil
- 1/4 cup minced fresh garlic
- 1/2 teaspoon salt
- 1 tablespoon fresh lime juice
- 1 chipotle chile from canned chipotles in Adobo sauce, seeded and diced
- 2 pounds large (21 to 30 count) raw shrimp, peeled and deveined (tail-on, if desired)
- 3 to 4 tablespoons fresh cilantro leaves
- Lime wedges for garnish
- Heat oil, garlic and salt in a small saucepan over low heat just until oil begins to bubble slightly.
- Turn heat to very low and cook until garlic turns pale golden brown, about 20 to 25 minutes.
- Stir in lime juice and chipotle chile; continue to cook for 2 minutes. Remove from heat and set aside.
- Drain shrimp well and pat dry with paper towels.
- Using a large spoon, skim 1/4 cup of the oil (not the garlic) into a large non-stick skillet over medium-high heat.
- Add half of the shrimp and cook for 2 minutes without stirring to brown shrimp.
- Turn shrimp and continue cooking for 1 to 2 minutes until cooked through.
- Scoop cooked shrimp into a serving dish and set aside.
- Spoon an additional 2 tablespoons of the garlic oil into the hot pan and add the remaining shrimp.
- Cook for 2 minutes without stirring to brown shrimp.
- Turn shrimp.
- Add all of the remaining oil, including garlic and chilies to the pan.
- Continue cooking until shrimp are cooked through.
- Remove from heat and pour into serving bowl with first batch of shrimp.
- Sprinkle with cilantro and garnish with lime wedges; serve immediately.
Serving suggestions: This dish is delicious served with plain long grain rice, or fresh bread to soak up the sauce.