CAMARONES AL AJILLO (SHRIMP IN GARLIC SAUCE)
Source: A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes by Maria Josefa O'Higgins
Servings: 4

1 cup olive oil
16 large shrimp, shelled, deveined
10 garlic cloves, peeled, thickly sliced
1/4 cup freshly squeezed lime juice
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped parsley

Heat the oil in a large, heavy skillet until almost smoking. Add the shrimp and garlic and saute, stirring, until shrimp start to turn pink, about 3 minutes.

Add the lime juice, salt and pepper; saute another 2 minutes, being careful not to overcook the shrimp.

Serve shrimp with their sauce over boiled rice, sprinkled with parsley.