Aug 24, 2012 7:46 PM
TUCSON - Today on Let's Make a Meal, Executive Chef David Matias from Teresa's Mosaic Café stopped by to make:
Camarón al Mojo de Ajo (Garlic Shrimp)
12 lg shrimp, skins on, devined and butterflied
Juice of half a lemon
Juice of half a lime
4 lg garlic cloves, minced
Pinch of Mexican oregano
Salt and pepper, to taste
2-3 tbsp butter
In a bowl, combine the first six ingredients and allow to marinate for 45 minutes or in a refrigerator up to 24 hours.
Heat up medium saucepan to med-hi heat. Add the butter and sear shrimp split side down for about 2-3 minutes on each side.
Once shrimp is pink throughout, remove from pan and serve. May be served on a plate with rice and calabacitas, in tacos, over a salad or over pasta.