Name: Shrimp Mojo a Ajo
Ingredients: 2 Dozen Jumbo Shrimp; with shells; Olive Oil; Salt; 4 tb Butter; 4 tb Olive Oil; 10 Cloves Garlic; cut in chunks; 1 tb Lime Juice; Fresh Cilantro; chopped/for garnish

In 1956 Life magazine told of the shocking death of five missionaries in the jungles of Ecuador. For several months these men had tried to make contact with the primitive Auca Indians. On their first attempt to establish a camp, they were brutally murdered! Today these same Auca tribesmen are all Christians. They are leaders of a small congregation that worships near the spot where the missionaries died. Many educators and government leaders have expressed astonishment at the miraculous change in these Indians. How did it happen? The answer lies in the love of God expressed to these people by the sister of Nate Saint and the wife of Jim Elliot, two of the martyred missionaries. Led by God who is love and not vengeance, these women were able to break down the walls of distrust. In time they were able to share the gospel with these tribesmen and see the love of Christ transform their lives.

George Sweeting

CATEGORY	CUISINE	TAG	YIELD
Seafood	Mexican	Mexican, Seafood	4	Servings

INGREDIENTS

2		Dozen Jumbo Shrimp; with shells
		Olive Oil
		Salt
4	tb	Butter
4	tb	Olive Oil
10		Cloves Garlic; cut in chunks
1	tb	Lime Juice
		Fresh Cilantro; chopped/for garnish

INSTRUCTIONS

Preheat the broiler. Butterfly the shrimp, with shells on, by cutting along
inside curve and then pressing flat. Brush all over with olive oil and
sprinkle with salt. Broil, shells up, for 4 minutes.
Make the sauce by melting butter with oil in small pan over low heat. Add
garlic and salt and gently cook, swirling pan occasionally, until garlic is
golden, about 7 minutes. Swirl in lime juice and remove from heat.
Arrange shrimp, split side up, on serving plates. Spoon on garlic sauce,
garnish with cilantro, and serve hot.
NOTES : This impressive Mexican dish is perfect for both the inexperienced
cook and dyed-in-the-wool garlic devotee.
Recipe by: The Totally Garlic Cookbook
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 26, 1998

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