INGREDIENTS:(can be easily scaled up) ¾ cup garlic cloves, peeled, whole (about 2 large heads) 1 cup olive oil, preferably extra-virgin salt to taste 3 limes 2 canned chipotle chiles en adobo, seeded and cut into thin strips 2 lbs. medium-large shrimp, peeled 3 Tbsps. fresh cilantro or parsley, choppedDIRECTIONS:1. Chop garlic into 1/8 inch bits. Scoop into a saucepan, measure in the oil and ½ tsp. salt, and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer. ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.