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 saut?ing shrimp or any other meat or fowl.
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)
In a large skillet, saut? 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 saut?ing the shrimp.
In a large skillet, heat about 2 to 3 tablespoons of the reserved oil and then saut? the shrimp for about 5 minutes. Turn over very briefly and then remove. Add more oil as necessary to saut? all the shrimp. Salt to taste. Garnish with garlic bits and parsley. Serve with Mexican Rice.
Try brushing garlic oil over French bread, then sprinkling it with parsley and toasting it.
Serve this with the shrimp and accompany the dish with a lettuce and tomato salad.