Go to the Recipe: Camarones al Mojo de Ajo (Mexican Garlic Shrimp)
Wow, that looks fantastic. Definitely going to make it as soon as the weather cools off a bit. Most likely won't use a grill, we have a "Wonder Wok" setup. Also that is a gorgeous looking wok, would it happen to be a Yamada Kogyo? If not could you fill me in on what brand it is?
Here is the handle with some characters that I cannot read. These were the woks we used in the Chinese restaurant I ran for a spell. It is Japanese steel.
Thanks for the closeup of the handle and it is not a Yamada Kogyo, but one of the best shaped and solid looking woks I have ever seen. The hunt will continue.
Just made this tonight and all I can say it WOW. It was fantastic. Didn't cook it over charcoal as we use our Wok setup. We use 8-12 count shrimp as that is all we could find and they worked out just fine. This is defiantly going into our rotation for the wok.
Made this tonight and I have to agree with Red, WOW! I used 16/20 peeled shrimp (i get lazy when I eat) which worked out great. Not sure if I measured the butter correctly but it seemed like there was a lot, was very saucy but hey I'm not complaining.
This recipe did really well in my Discada.
This is the best shrimp I have ever had. The flavor of the sauce is intense and complex, but not overwhelming. I was first worried about adding so much of the spice mix, but the butter and the lime juice balanced it well. I did not bother with the charcoal bed and used my LG induction stove on turbo mode (Control Freak was not strong enough). We put it in bowls on top of rice but couldn't resist not dipping some French baguette on that sauce. Will make this again.
