Peter found this recipe in the Rick Bayless Mexico One Plate at a Time cook book and has simplified it for our low-key style of entertaining. It’s guaranteed to elicit wows from all your guests and at the same time complement the fruitiness of our Stony Hill Gewurztraminer. Serving is easy. All you need is a medium sized platter and enough toothpicks to spear the cooked shrimp. Enjoy!
¾ cup peeled garlic cloves (two heads)
1 cup extra virgin olive oil
Juice of 1 lime
2 cans of chipotle chilies in adobo sauce, cut into thin strips
2 pounds (about 50) medium-large shrimp, peeled and deveined
3 tablespoons chopped fresh cilantro
Process garlic in a mini-chop or food processor until very finely chopped or mince with sharp knife.
Heat oil in a one quart saucepan until just simmering. Turn down heat to lowest setting. Use flame suppressor if you have one to keep heat low or stack a second pot rack from stove on top of first to raise the pot and reduce the heat. Add chopped garlic and stir. The oil should look like sparking water after the garlic starts to cook. Cook for 30 minutes.
Add the lime juice and chilies to the saucepan and cook for another 5 minutes. Strain the oil mixture, saving the oil in one bowl and garlic/chili mixture in another.
Cook half the shrimp in 2 tablespoons of reserved oil in a large fry pan. Put cooked shrimp in a large mixing bowl. Repeat with other half of shrimp. Add the garlic and chili mixture and the cilantro to the bowl and mix well to coat the shrimp. Spear each shrimp with a tooth pick and arrange on a platter garnished with fragrant lemon or lime leaves or aromatic herbs. And don't forget the Stony Hill Gewurztraminer!