1 1/4 pounds White Shrimp, deveined (heads on okay, U-15's if you can get 'em)
extra virgin olive oil
3 heads fresh garlic
1 lemon
1 White or black pepper to season
salt
Cayenne Pepper ( season to taste level)
1/8 teaspoon paprika
white wine (if you're nasty :))
Pineapple salsa
Pineapple (cut into small salsa size pieces)
Red onion (quarter of one, minced)
Cilantro
Lemon
mexican creme (optional if you're watching what you eat)
Directions
Preheat oven to 400 F
Cut off the tops of two garlic bulbs and drizzle with EVOO. Wrap in foil and bake until soft, roughly 35 mins. Squeeze those soft jewels into a bowl and mash with a fork.
Mince the remaining bulb of garlic, yes the entire bulb.
In a large skillet, put a couple tablespoons of EVOO and put the raw mince garlic in and slowly warm and cook on medium. When, this garlic is soft, add the roasted garlic and mash with a spatula in the pan for a creamy consistency.
Dust in the cayenne, paprika, salt and pepper.
Squeeze in the juice of half a large lemon
Pour in 1/4 cup of white wine and let the sauce simmer for a bit on med-low heat( I used a pinot grigio..so good)
Turn heat up to medium high and put in the raw shrimp in an even layer. Cook until pink. Take care not to overcook ...no one likes rubbery shrimp!
Serve either with rice or do it dos chinos style and put it on some tortilla
Pineapple salsa
Chop and entire pineapple and toss with the red onion and chopped cilantro.
Season with a few sprinkle of salt and lemon juice. So easy.
Enjoy!
