2 lbs. medium shrimp (35-40 per lb.) flour for dredging 1/2 cup good quality olive oil 1/4 cup garlic,coarsely chopped 1/2 tbsp. chile piquin,pulverized in a mortar and pestle (molcajete) 1/2 tbsp. (or)substitute of cayenne pepper. Salt to taste lime wedges
Completely shell and devein the shrimp. Dredge them in the flour, being careful to shake off all the excess. (Too much flour will make the dish soggy; too little will make it lose its crispness.) To achieve the proper texture, the shrimp should be cooked in two equal batches. Heat a heavy, deep skillet or dutch oven over the highest heat until very hot. The pan must be hot enough but not to hot, olive oil burns and catches fire at a lower heat than, for example peanut oil. With a little experience you will find the right heat, but it is better to err on the side of safety (less heat) at first. When the skillet is heated, quickly add 2 tablespoons oil, 1 tablespoon garlic and half of the shrimp. Stir as rapidly as possible, as for stir-frying,adding up to 2 tablespoons more oil (or enough to just keep the shrimp from sticking), 1 additional tablespoon of garlic and 1/4 teaspoon of the hot pepper. Avoid overcooking. When ready, the shrimp will be lightly charred on the outside and perfectly moist and tender on the inside. Place the cooked shrimp on two serving plates and repeat the process with the remaining portion of uncooked shrimp. Serve with rice garnished with lime wedges. (Camarones al ajillo)
Enjoy this delicious shrimp in garlic sauce Mexican recipe!