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Janos Restaurant Shrimp Mojo de Ajo


  • 12 peeled (under 15 per pound) shrimp with the tail left on
  • 3 tablespoons freshly crushed garlic
  • 4 tablespoons olive oil
  • 4 tablespoons raw butter
  • Salt and pepper to taste


  1. Marinade the shrimp for 24 hours by coating with a little olive oil and half the garlic.
  2. For service, sauté the shrimp in olive oil to coat the pan until the shrimp is just beginning to cook, then add the remaining garlic and the raw butter. Cook until the shrimp is just done, and season with salt and pepper.

Yield: 4 servings

Source: Janos Restaurant, Tucson, Arizona

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