8 mojo ajo shrimp Recipes

unpeeled, large raw shrimp, mojo de ajo, wooden skewers, garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt

garlic clove, peeled (about 2 large heads of garlic), extra virgin olive oil, salt, lime , juice of, chipotle chiles in adobo, seeded and cut into thin strips (canned ), limes, cut into wedges, shrimp, peeled and deveined (leave on tail end if you like , about 48 shrimp), fresh cilantro, chopped (optional)

vegetable oil, white onions, peeled and thinly sliced, serrano chiles, stemmed, seeded, and thinly sliced (see notes ), butter, chopped garlic, shrimp (21 to 25 per lb.), peeled, deveined , and halved lengthwise, coarsely chopped fresh cilantro, kosher salt, corn tortillas, warmed (5 to 6 in.; see notes ), limes, cut into wedges

garlic (coarsely chopped ), olive oil, salt (more to taste), lime , juice of, chipotle chiles in adobo (seeded & cut into thin strips), shrimp (medium large, peeled & deviened), cilantro (or flat-leaf parsley), limes (cut into wedges)

peeled garlic cloves (about 2 large heads ), good-quality oil , preferably extra-virgin olive oil, salt, juice of 1 lime, canned chipotle chiles en adobo, seeded and cut into thin strips, limes, cut into wedges, shrimp, peeled (leaving the last joint and tail intact if you wish), chopped fresh cilantro or flat-leaf parsley (optional)

butter, garlic cloves, thinly sliced, olive oil, raw shrimp, peeled and deveined (21 - 25 count ), chopped fresh parsley leaves (to garnish ), vegetable oil, minced garlic