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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.