2 pounds medium raw shrimp
5 bulbs roasted garlic
1 cup Canola oil
1 teaspoon salt
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Roast 5 bulbs garlic.
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While garlic is being roasted, rinse shrimp in fresh water then cut along the back to the tail.
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Devein shrimp leaving shells and tails intact.
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Rinse shrimp again with fresh water and pat dry with paper towels. Place shrimp aside until ready to use.
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Remove skins from roasted garlic and place garlic into a blender. Add oil and salt.
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Puree garlic, oil, and salt until the mixture looks like wet sand.
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Place shrimp into a bowl and pour garlic mixture over shrimp. Coat all the shrimp with the garlic mixture.
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Cover bowl and place in refrigerator. Allow shrimp to marinade from 6 hours to overnight.
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When ready to cook, remove shrimp from bowl and pour garlic mixture into a deep frying pan.
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Heat garlic mixture on medium/high heat until puree garlic starts to brown.
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Add shrimp. Shrimp will cook fast; approx. 3 minutes.
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Once cooked, remove shrimp and place on a serving dish. Spoon out puree garlic onto shrimp using a slotted spoon.
You can also put roasted garlic into a bowl and puree using a stick blender.
Canola oil is used because it does not coagulate in the refrigerator thus allowing the flavors to soak into the shrimp.
When puree garlic starts to brown, you can add fresh minced garlic into pan.
Serve over rice.