Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Pure Spanish olive oil or more to taste |
| 4 eaches | To 6 cloves garlic, finely chopped |
| 2½ each | To 3 pounds prawns or extra-large shrimp, shells and heads left on |
| \N \N | Juice of 2 limes |
| \N \N | Salt to taste |
| \N pinch | Of dried oregano |
| ¼ cup | Finely chopped fresh parsley |
| \N dash | Of Tabasco sauce, optional |
In a large frying pan, heat the oil until it is fragrant, then cook the garlic, stirring, 1 to 2 minutes. Raise the heat to medium, add the shrimp, and cook, stirring, until they turn pink, 5 minutes. (If you prefer extra oil, add it along with the shrimp. ) Add the lime juice, salt, oregano, and parsley, and stir well. Correct seasonings and add Tabasco. 2. Transfer to a heated serving platter and serve immediately, accompanied by crunchy bread to soak up the garlic-flavored oil. Makes 6 to 8 servings CAMARONES AL AJILLO Garlic Shrimp