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Recipe courtesy of Memories of a Cuban Kitchen
1/2 cup pure Spanish olive oil
4-6 cloves of garlic, finely chopped
2-1/2 to 3 pounds prawns or extra-large shrimp, shells and heads left on (we de-shelled)
juice of 2 limes
salt to taste
pinch of dried oregano
1/4 cup finely chopped fresh parsley
dash of Tabasco sauce, optional (we added more)
In a large skillet over low heat, heat the oil until it is fragrant, then cook the garlic, stirring, 1 to 2 minutes. Raise the heat to medium, add the shrimp, and cook, stirring, until they turn pink, 5 minutes. (If you prefer extra oil, add it along with the shrimp.) Add the lime juice, salt, oregano and parsley, and stir well. Adjust seasonings to taste and add Tabasco. Transfer to a heated serving platter and serve immediately, accompanied by crunchy bread to soak up the garlic-flavored oil.
Makes 6-8 servings.