Camarones al Mojo de Ajo (Mexican Garlic Butter Shrimp)

Pasos

1. Thoroughly pat the shrimp dry with paper towels, then salt them lightly; they should be dry to the touch to sear without releasing too much water.
2. Peel the garlic, slice it very thinly or mince it fine; set aside the chopped parsley and lime wedges separately.
3. Heat the oil and butter over low heat in a large skillet; when the butter foams gently without browning, add the garlic.
4. Let the garlic slowly confit over low heat, stirring often, until it becomes pale blonde, highly fragrant, and soft; it must never turn dark brown.
5. Add the chili, crumbled or left whole depending on the desired heat level, then stir briefly until its fragrance is released.
6. Slightly increase the heat, arrange the shrimp in a single layer, and cook, turning them as soon as they turn pink on the edges; they are ready when opaque, curled, and still plump.
7. Turn off the heat, add pepper and a squeeze of lime, and toss to coat the shrimp in the mojo without cooking them further.
8. Scatter with flat-leaf parsley and serve immediately, with lime wedges to squeeze at the table and the piping hot garlic sauce at the bottom of the dish.