Mojo de ajo, or "bath of slow-cooked garlic," is one of Mexicos favorite dressings for seafood. Lime juice balances the richness of the garlic oil, and a touch of red chili adds a little awe. The mojo de ajo keeps for a couple of weeks in the refrigerator (the oil will solidify but will liquefy again at room temperature), so I never recommend making a small amount. Mojo in the refrigerator represents great potential for a quick, wonderful meal. Warm the cold mojo slowly before using. For the best texture, cook the shrimp immediately before serving. Or cook them an hour or so ahead, douse them with the mojo and serve at room temperature.
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