- 14 medium garlic cloves, peeled
- 1 pound large shrimp, peeled and deveined
- 8 tablespoons olive oil
- 1/2 teaspoon salt
- 1 bay leaf
- 1 (2-inch) piece mild dried Cascabel chile, roughly broken, seeds included
- 1 ½ teaspoons sherry vinegar
- 1 teaspoon fresh lemon juice
- 1 tablespoon chopped fresh parsley leaves
- Mince 2 garlic cloves with a garlic press. Toss minced garlic with shrimp, 2 tablespoons olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes.
- Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Add remaining 6 tablespoons of olive oil and smashed garlic to 12-inch skillet and heat over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard.
- Thinly slice remaining 8 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.)
- Over medium-low heat, add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar, lemon and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 20 to 25 seconds. Serve immediately.
Source: Cook Like James
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