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A delicious recipe and preparation instructions for Shrimp Garlic Sauce.

Follow the instructions to the letter to avoid burning
the garlic and spoiling the taste. The flavorful
garlic oil that remains should be stored in the
refrigerator and used for sautéing shrimp or any other
meat or fowl.


12 cloves garlic, roughly chopped
1 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter
1 1/2 pounds fresh shrimp, peeled, de-veined
and butterflied (leave tails intact)


In a large skillet, sauté the garlic in medium-hot oil
(about 300 degrees F) until light brown. Watch carefully
so as not to burn. After about 6 to 8 minutes, quickly whisk
in the butter and remove immediately from the fire. When all
the butter has been added, the bits will become crisp.
Remove them with a slotted spoon and reserve the oil and
butter for sautéing the shrimp.


In a large skillet, heat about 2 to 3 tablespoons of the
reserved oil and then sauté the shrimp for about 5 minutes.
Turn over very briefly and then remove. Add more oil as necessary
to sauté all the shrimp. Salt to taste. Garnish with garlic bits
and parsley. Serve with Mexican Rice. Try brushing garlic oil
over French bread, then sprinkling it with parsley and toasting
it. Serve this with the shrimp and accompany the dish with a
lettuce and tomato salad.