Camarones Al Mojo de Ajo, Mexican Garlic Shrimp

Camarones Al Mojo de Ajo, Mexican Garlic Shrimp

1 Lb. or 500 grams raw shrimp
 3-4 Tbs. Olive oil (butter) I also throw in butter
 1 whole head garlic, minced
 1/2 tsp. pepper flakes (or more)
 1/2 tsp. salt
 pinch of black pepper
 2 limes, 1 juiced and 2nd cut into wedges and served on finished dish OR juice both for an extra lemony taste
 Handful fresh chopped cilantro

 Peel the shrimp but leave the tails intact, then de-vein all of the shrimp and rinse them under running water. Using paper towels pat dry the shrimp and set aside. Peel and mince the garlic head and juice one lime and reserve the other.

 In a large pan heat 1 Tbs. of the olive oil over medium heat and add the minced garlic frying for 5 minutes. Be very careful not to burn the garlic, if it browns and burns it will have a very bitter taste. You can avoid this by stirring frequently and if you feel more comfortable turning the heat down. Scoop the garlic onto a plate and set aside.

 In the same pan add the remaining 2-3 Tbs. of Olive oil sprinkle in the pepper flakes and fry for 3 minute. Then add the shrimp and sprinkle the salt and black pepper over the shrimp, stir the ingredients to well combine. Fry the shrimp until they are firm and pink. Once the shrimp is cooked add the lime juice and garlic back to the pan and give the ingredients a good stir. Fry for another 3 minutes then turn heat off.