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

Not that you are to read no book but the Bible. All that is true and good is worth the reading, if you have time for it. All, if properly used, will help you in your study of the Scriptures. A Christian does not shut his eyes to the natural scenes of beauty spread around him. He does not cease to admire the hills, or plains, or rivers, or forests of earth because he has learned to love the God that made them; nor does he turn away from books of science or true poetry because he has discovered one book truer, more precious, and more poetical than all the rest together.

Horatius Bonar

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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