*  Exported from  MasterCook  *
 Recipe By     : TOO HOT TAMALES SHOW #TH6106
 Serving Size  : 1    Preparation Time :0:00
 Categories    : MC                               Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           olive oil
   25                    garlic cloves, peeled and -- thinly sliced
    1 3/4  pounds        rock or medium shrimp, peeled -- and deveined
    1 1/2  teaspoons     salt
      3/4  teaspoon      freshly ground pepper
    3      large         ancho chiles, wiped clean, stemmed, seeded -- finely ju
    1      cup           fish stock or clam juice
                         Juice of 3 limes
    1      bunch         Italian parsley, leaves only, -- chopped
  In a large skillet, heat the olive oil over medium-low heat. Cook the
 garlic slices until tender but not brown. Transfer with a slotted spoon to
 paper towels and reserve. Turn the heat under the pan to high. Quickly toss
 the shrimp with the salt and pepper in a bowl. When the oil is nearly
 smoking, add the shrimp. Saute, stirring and shaking the pan to prevent
 sticking, 3 to 4 minutes or just until the shrimp are still slightly
 undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp
 to a platter, leaving as much liquid in the pan as possible. Return the pan
 to the burner and reduce the heat to medium. Add the garlic slices and
 anchos and saute, stirring frequently, until the oil begins to turn orange
 from the chiles. Stir in the fish stock or clam juice, along with the shrimp
 and any juice that has collected on the platter. Add the lime juice and
 parsley, bring to a boil and remove from the heat. Serve immediately over
 white rice.
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