Ingredients
1/4 cup butter
3 garlic cloves, thinly sliced
1/3 cup olive oil
36 raw shrimp (21 - 25 count), peeled and deveined
Chopped fresh parsley leaves for garnish
Fried Garlic :
1 cup vegetable oil
1/2 cup minced garlic
Preparation
Prepare the Fried Garlic. In a heavy, 10-inch skillet, heat the oil over high heat until the oil is shimmering but not smoking. Add garlic, reduce heat to medium-low, and cook 10 to 15 minutes, or until golden brown, stirring often. (Be careful not to burn it.) Remove garlic from the oil with a slotted spoon, strain through a fine strainer, and drain on paper towels.
In a small saucepan, melt the butter over medium heat; add the sliced garlic, reduce heat to low, and keep warm on top of the stove. Do not brown the garlic. In a nonreactive skillet or saute pan, heat the olive oil over medium-high heat and saute the shrimp until they curl and turn pink, about 4 to 5 minutes. Divide the shrimp among 6 dinner plates and spoon the warm garlic-butter sauce over each serving. Sprinkle with Fried Garlic and chopped parsley. Serve with Arroz Blanco.
