Garlic Shrimp Recipe - Camarones Al Ajillo
3 Tablespoons butter,
1 lb. large black tiger shrimp (size 16-20),
5 cloves garlic, crushed and chopped,
1 Tbsp. chopped parsley,
1 tsp. fresh sage, chopped,
1 tsp. fresh tarragon, chopped,
2 oz. dry white wine,
salt and pepper to taste.
Heat the butter in a large skillet and saute the garlic for 2-3 minutes. Add the peeled and deveined shrimp and saute until the shrimp turns pink. Deglaze with the white wine and squeeze the lemon in the skillet. Cook until the wine evaporates. Add the fresh herbs at the last moment, season and serve the camarones al ajillo together with the garlic butter sauce and some warm crusty bread on the side.