I found this on an old extinct web site back in '98. This dish is from the middle of Mexico and not your typical "Tex-Mex" food. The shrimp can be served in a sizzling skillet, over saffron rice, or with Mexican rice.
Serves: 4
Heat Scale - Medium-Hot

2 pounds medium raw shrimp -- peeled and deveined
1 1/2 cups olive oil
4 tablespoons chopped fresh garlic
1 teaspoon salt
1 tablespoon Tabasco sauce
2 tablespoons chopped fresh cilantro
Juice of 1/2 fresh lime

In a medium skillet, heat olive oil until medium hot; add garlic and saute for 2-3 minutes or until light golden brown (do not burn). Add shrimp, Tabasco sauce and salt; cook 5 minutes. Before serving, sprinkle with chopped cilantro and the lime juice.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved