Ingredients:

  • 500 g (1.1 lb) Large Raw Shrimp (or Prawns), peeled and deveined
  • ½ teaspoon (3 g) Kosher Salt
  • ¼ teaspoon (1 g) Freshly Ground Black Pepper
  • 120 ml (½ cup) High-Quality Extra Virgin Olive Oil (EVOO)
  • 16–20 large cloves (approx. 75 g) Garlic, thinly sliced or minced finely
  • 1 Small Red Bird's Eye Chilli (or ½ jalapeño), thinly sliced (optional)
  • 60 ml (¼ cup) Freshly Squeezed Lime Juice
  • 1 Tablespoon (15 g) Unsalted Butter
  • 2 Tablespoons Fresh Cilantro (Coriander), roughly chopped
  • 1 Tablespoon Fresh Flat-Leaf Parsley, roughly chopped
  • Pinch of Flaky Sea Salt

Instructions:

  1. Prep the Shrimp: Pat the thawed shrimp thoroughly dry with paper towels. Season lightly with salt and pepper in a small bowl. Slice or mince the garlic and chili; squeeze the lime juice and roughly chop the fresh herbs.
  2. Heat the Oil: Place the olive oil and butter into a large sauté pan over low heat. The oil should be shimmering but not smoking.
  3. Confit the Garlic: Add the minced or sliced garlic and chili (if using) to the cool oil. Maintain low heat for 4 to 6 minutes, stirring frequently, until the garlic is translucent, soft, and fragrant. Do not allow any pieces to turn golden brown, as they will become bitter.
  4. Sauté the Shrimp: Increase the heat to medium-high. Once the oil sizzles actively, add the prepared shrimp in a single layer. Cook for 1.5 to 2 minutes per side, flipping once, until they are pink and cooked through. Remove the pan from the heat immediately.
  5. Finish and Serve: Immediately pour the fresh lime juice into the hot pan (it will bubble vigorously). Stir well to deglaze and coat the shrimp in the emulsified mojo sauce. Stir through the chopped cilantro and parsley. Taste and adjust seasoning with flaky sea salt and pepper. Serve piping hot, ensuring all the garlic-infused oil is scraped over the top.