Follow the instructions to the letter to avoid burning the garlic and spoiling the taste. The flavorful garlic oil that remains should be stored in the refrigerator and used for sautéing shrimp or any other meat or fowl.

Ingredients

• 12 cloves garlic, roughly chopped
• 1 cup vegetable oil
• 1/4 cup (1/2 stick) unsalted butter
• 1 1/2 pounds fresh shrimp, peeled, de-veined and butterflied (leave tails intact)

Instructions

1. In a large skillet, sauté the garlic in medium-hot oil (about 300 degrees F) until light brown. Watch carefully so as not to burn. After about 6 to 8 minutes, quickly whisk in the butter and remove immediately from the fire. When all the butter has been added, the bits will become crisp. Remove them with a slotted spoon and reserve the oil and butter for sautéing the shrimp.
2. In a large skillet, heat about 2 to 3 tablespoons of the reserved oil and then sauté the shrimp for about 5 minutes. Turn over very briefly and then remove. Add more oil as necessary to sauté all the shrimp. Salt to taste. Garnish with garlic bits and parsley.
3. Serve with Mexican Rice.