One of my favorite restaurants in NYC is Burrito Loco Greenwich Village.
I've spent many terrific nights in that restaurant with friends and family, having a blast, enjoying their delicious margaritas and sinking my teeth in their DELICIOUS Camarones al Ajillo...Shrimp with an Abundance of Garlic... as their menu used to call it...or "Garlic Shrimp" (which I think is a lot less poetic!).
Camarones al Ajillo
(Recipe Courtesy of Epicurean)
1/2 cup pure Spanish olive oil or more to taste
4 to 6 cloves garlic, finely chopped
2-1/2 to 3 pounds prawns or extra-large shrimp, shells and heads left on
juice of 2 limes
salt to taste
pinch of dried oregano
1/4 cup finely chopped fresh parsley
dash of Tabasco sauce, optional
1. In a large skillet over low heat, heat the oil until it is fragrant, then cook the garlic, stirring, 1 to 2 minutes. Raise the heat to medium, add the shrimp, and cook, stirring, until they turn pink, 5 minutes. (If you prefer extra oil, add it along with shrimp.) Add the lime juice, salt, oregano, and parsley, and stir well. Correct seasonings and add Tabasco.
2 Transfer to a heated serving platter and serve immediately, accompanied by crunchy bread to soak up the garlic-flavored oil.
This dish is great accompanied some chips, salsa and guacamole... and don't forget the Blue Margarita (My Fave!!!!)
(Recipe Courtesy of Super Cocktails)
Quantities for one drink:
1 1/2 oz Tequila
1 oz Blue Curacao
1 oz Lime Juice
Rub rim of cocktail glass with lime juice
Dip rim in coarse salt
Shake tequila, blue curacao, and lime juice with ice, strain into the salt-rimmed glass, and serve
So if you can't make it to Burrito Loco in NYC, try this recipe for a bit of a Fiesta wherever you are!