Ingredients:

For the Camarones al Mojo de Ajo (Garlic Shrimp):

• 1.5 lbs large shrimp, peeled and deveined

• 8–10 garlic cloves, thinly sliced

• 3 tbsp butter

• 2 tbsp olive oil

• 1/2 tsp smoked paprika

• 1/4 tsp cayenne pepper (optional)

• Juice of 1 lime

• Zest of 1 lime

• 2 tbsp chopped fresh cilantro

• Sea salt and black pepper to taste

For the Fried Plantains:

• 2 ripe plantains (yellow with black spots), sliced into 1/2" coins

• 1/4 cup neutral oil (avocado or grapeseed preferred)

• Sea salt

For the Chipotle Lime Drizzle:

• 1 chipotle pepper in adobo sauce

• 2 tbsp sour cream or Mexican crema

• 1 tbsp lime juice

• 1 tsp honey

• Pinch of salt

Directions:

1. Prep the Sauce
   In a blender, combine chipotle pepper, crema, lime juice, honey, and salt. Blend until smooth and set aside.

2. Fry the Plantains

   • Heat your Large Gourmet Skillet over medium heat and add the oil.

   • Once hot, gently place plantain coins in a single layer. Fry for about 2–3 minutes per side until golden and crispy.

   • Remove and place on a paper towel-lined plate. Sprinkle with sea salt while hot.

3. Sauté the Shrimp in Mojo de Ajo

   • Wipe excess oil from skillet, then add butter and olive oil over medium-low heat.

   • Add sliced garlic and sauté slowly until golden and fragrant (about 2 minutes, careful not to burn).

   • Add shrimp, paprika, cayenne, lime juice, and zest. Cook 1.5–2 minutes per side, until shrimp are pink and opaque.

   • Sprinkle chopped cilantro over top and remove from heat.

4. Plate & Drizzle

   • Layer fried plantains on a platter, top with garlic shrimp.

   • Drizzle chipotle-lime sauce over everything. Garnish with extra cilantro and lime wedges.