This dish is one of my father’s favorite dishes. It takes a LOT of fresh garlic, which is the most time-consuming part of making this dish. You make a lot more of the garlic oil than you need for this dish so you can use it in other dishes later. (That’s what I did.). I started with fresh shrimp and deshelled and deveined them. I then cooked the shrimp in the garlic oil and it was very quick. My family liked the garlic oil so much that we got some crusty french bread to sop it up. Yum! The recipe can be found in Rick Bayless’s Mexico One Plate at a Time on page 258.