Quick-Fried Shrimp with Sweet Toasty Garlic

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.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Quick-Fried Shrimp with Sweet Toasty Garlic
Review 1 for Quick-Fried Shrimp with Sweet Toasty Garlic
5 out of 5
5 out of 5
Nineofus
Santa Clarita Ca.
January 8, 2011
Would You Recommend? Yes
0points
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GOOD Stuff.
January 8, 2011
Our family favorite for Shrimp. Although I cut up 4 or 5 Chipotle chili's and we also like to serve the shrimp over a bed of white rice and then spoon the juices for the rice to soak up. Outstanding!
Review 2 for Quick-Fried Shrimp with Sweet Toasty Garlic
5 out of 5
5 out of 5
WendyF
Palm Harbor, FL
July 4, 2010
Would You Recommend? Yes
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Great Party Appetizer
July 4, 2010
Easy to prepare - made this for a 4th of July barbeque and everyone raved about it! The host thought I purchased the
shrimp from a local gourmet restaurant.
Review 3 for Quick-Fried Shrimp with Sweet Toasty Garlic
5 out of 5
5 out of 5
Anel
san jose, ca
May 1, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Tasty, and easy recipe
May 1, 2010
I love this recipe, it's easy and really really good. I totally recommend it! I think you could make the mojo ahead of time. I also save what is left to cook other dishes.