Camarones al Mojo de Ajo
Steps
- Melt 6 tablespoons of unsalted butter in a large skillet over medium heat. Cook ¼ thinly sliced medium onion, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper for 2 minutes.
- Add 6 minced garlic cloves and cook for 3 minutes, stirring without letting the garlic burn.
- Zest 1 lime, then halve it. Add all the zest and the juice from half to the pan. Cook for 2 minutes.
- Increase to medium-high heat. Add 450g of peeled, deveined jumbo shrimp and cook for 3-4 minutes, turning halfway, until pink and opaque throughout.
- Remove from the heat and stir in ½ teaspoon of chopped cilantro.