Of course garlic is commonly used in mexican food, but as opposed to italian cuisine, mexican cuisine does not use garlic as frequently... So to Mexicans, garlic is still considered a "specific" ingredient, not a commodity that is always there. The shrimp in garlic sauce recipe is from the Gulf of Mexico area, most particularily Veracruz. It is frequently accompanied by a chipotle salsa, salad of cucumbers, lettuce and tomatoes. This recipe can be used as first course or main course, just adjust quantities accordingly...
3 tablespoons butter, at room temperature
3 tablespoons of olive oil
25 garlic cloves
2 tablespoon shallot finely chopped
1 onion, coarsely chopped
1/2 cup mayonnaise
1 teaspoon Dijon mustard
salt, to your taste
freshly ground pepper to the taste
1 teaspoon parika
2 lb. Large shrimp; shelled and deveined
canola oil to cook the shrimp in
Preparation:
1) Wash, shell and devein the shrimp carefully; take care to clean them perfectly.
2) Using a blender liquefy the onion, the shallot, the mayonnaise, the mustard, the paprika, the garlic cloves and the salt and pepper into a sauce. Once liquefied, pour this sauce in a bowl and gently mix the shrimps in to coat them evenly; once mixed allow this to marinate for approximately 30 minutes in the refrigerator.
3) Pour the oil in a frying pan and bring it up to heat for about 3 minutes. When the oil has reached temperature, careful not to go as far as it smoking, pour everything: the shrimps with the sauce and fry it all until the shrimp change color; no longer than 2 minutes. Do this step in batches if necessary...
Serve the shrimp with the fried sauce, along with the accompanying salad or vegetables of your choice...