Crispy Buttered Shrimp with 20 Cloves of Garlic
Lemme guess: you are thinking to yourself, That is WAY too much garlic. I assure you it is not. I still vividly recall the intoxicating scent that permeated my entire house when I first cooked Ina Garten’s iconic Chicken with Forty Cloves of Garlic fifteen or so years ago. It was in that precise moment that I realized that no amount of garlic is an unreasonable amount of garlic, especially when you’re the one who’s cooking. That’s a pretty powerful realization when you love garlic as much as I do. So, I bring you shrimp with twenty cloves of garlic. Perhaps the scent of tons of garlic, sizzling in copious amounts of butter and mingling with the aroma of sweet sautéed shrimp will forever stick with you in a similar way. The toughest part about pulling off this dish is peeling twenty cloves of garlic. This is when you delegate. People love to feel useful; let them be useful. If you’ve never eaten shell-on shrimp, this is your moment. Spring for the highest-quality shrimp you can find and have yourself a real nice time.