Recipe from Fajita Republic. Click here to visit the website.
3/4 cup butter
3 garlic cloves, thinly sliced
1/3 cup olive oil
36 raw shrimp (21-25 count), peeled and deveined
1 cup of white wine
1 sliced peeled onion
For fried garlic:
1 cup vegetable oil
3/4 cup minced garlic
In a heavy, 10-inch skillet, heat the oil over high heat until the oil is shimmering but not smoking.
Add garlic and onion, reduce heat to medium-low, and cook 10 to 15 minutes, or until golden brown, stirring often.
In a small saucepan, melt the butter over medium heat; add the sliced garlic and the wine, reduce heat to low, and keep warm on top of the stove. Do not brown the garlic.
In a sauté pan, heat the olive oil over medium-high heat and sauté the shrimp until they curl and turn pink, about 4 to 5 minutes.
Mix the ingredients and ready.
Serve with white rice.
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