Garlic Shrimp, Yucatecan Style

Name: Garlic Shrimp, Yucatecan Style
Yield: makes 4 servings
Ingredients: 1/4 cup extra virgin olive or other oil; 10 garlic cloves, thinly sliced; Salt and black pepper to taste; 24 large shrimp or about 1 pound smaller shrimp, peeled; 4 plum tomatoes, cored and sliced; Chopped fresh cilantro leaves for garnish

December 14, 2011

I ate this by the Gulf of Mexico, in a place with pink and avocado-green walls, a mariachi, and an outside shower. It tasted just as good last winter in Connecticut. Serve this, if you like, with Cebollas Curtidas (page 615) or any other relish or salad. Rice is also good, as are French fries.

Recipe notes

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