Camarones al Mojo de Ajo (Shrimp in Garlic Sauce)
1½ sticks unsalted butter, at room temperature
1 teaspoon Diamond Crystal kosher salt
Grated zest of 1 lemon
½ teaspoon freshly ground black pepper
6 garlic cloves, finely minced
2 pounds jumbo shrimp, shell on and deveined (21 to 25 shrimp)
Arroz blanco, lemon wedges and dinner rolls, for serving
1. In a large skillet, melt the butter over low heat. Once the butter has melted and bubbles have begun to form, whisk in the salt, lemon zest, and black pepper, and cook for about 1 minute. Increase the heat to medium-low, add the garlic, and cook, stirring occasionally, for about 3 minutes to infuse into the butter.
2. Add the shrimp and toss in the melted butter. Let them cook on one side for 5 to 6 minutes, then flip and let cook until they turn completely pink in color, another 5 to 6 minutes, then remove from the heat. Taste for salt and adjust, then serve with arroz blanco, lemon wedges and your favorite dinner rolls.
Total Time: 15 min
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