SHRIMPS WITH MOJITO

24 jumbo shrimps
4 TB. Butter or margarine
2 sliced garlic cloves
2 TB white wine or white rum
1/2 cup MOJITO (recipe follows)
1 1/2 cups cream (heavy cream)

Procedure: Sauté the shrimps in the butter in a skillet. Add the garlic and the white wine. Add the Mojito and thoroughly mix. Add the cream and move well. Leave it at a medium temperature for a few minutes until it thickens. Serve with pasta or with white rice & a salad.

MOJITO
The Mojito is not cooked and is somewhat similar to the Mexican Salsa.

1 red pimiento
8 garlic cloves
1 TB small capers drained
1 tsp. ground oregano
1/4 cup chopped onion
1/4 cup chopped tomatoes
1/4 tsp. salt
2 TB olive oil
1/4 cup cilantrillo
Pinch of sugar

Process all the ingredients and refrigerate in a glass container. The mojito is an excellent dip with tostones, with yuca or corn chips, with arañitas or with sorullitos. It also serves as base for your sauces, like in the above recipe. Can also double as Sofrito.