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Pan-seared Mojo de Ajo Shrimp
Abstracted from "Keeping It Cool" by Michael Thomson, Chile Pepper, August 2001


1 pound shrimp, peeled and deveined
salt and pepper
1/2 cup fresh garlic, minced
1/2 cup fresh lime juice
2 Tbs chipotle chile puree, from chiles canned in adobe sauce
1/4 cup corn oil

Lightly salt and pepper the shrimp. Mix the garlic and lime juice, and then add the shrimp. Let marinate for 10 minutes before draining the juice.

In a cast iron skillet over a medium flame, heat oil until smoking. Cook shrimp and garlic until golden, about two minutes.

Add chipotle puree and lime juice, mixing well, and allow to simmer another minute. Remove from the skillet and refrigerate several hours before serving.

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