INGREDIENTS:(can be easily scaled up)
¾ cup garlic cloves, peeled, whole (about 2 large heads)
1 cup olive oil, preferably extra-virgin
salt to taste
2 canned chipotle chiles en adobo, seeded and cut into thin strips
2 lbs. medium-large shrimp, peeled
3 Tbsps. fresh cilantro or parsley, choppedDIRECTIONS:1. Chop garlic into 1/8 inch bits. Scoop into a saucepan, measure in the oil and ½ tsp. salt, and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer. Adjust the heat to the very lowest possible setting to keep mixture at very gentle simmer and cook, stirring occasionally, until garlic is soft and pale golden, about 30 minutes.
2. Squeeze the juice of 1 lime into the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste and add more salt as needed. Keep pan on low heat. Cut remaining limes into wedges and reserve.
3. De-vein shrimp. Set a large nonstick skillet over medium-high heat and spoon in 1 ½ Tbsps. of oil, but not the garlic, from the garlic mixture (the mojo). Add half the shrimp to the skillet, sprinkle generously with salt, then stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in the cilantro or parsley; set aside. Repeat with remaining half of shrimp and another 1 ½ Tbsps. of garlicky oil.
4. To serve: Scoop out warm bits of garlic and chiles from pan and spoon them over the shrimp. Serve with lime wedges.SERVINGS:6 servingsFrom:Submitted by Rick Bayless, Chef/Owner Frontera Grill and Topolobampo, Chicago