I'll try to get some photo's posted of the demo itself, but for now I want to be sure the recipe is online for anyone who wants to try at home;
Camarones Mojo de Ajo is Shrimp in Garlic Sauce, my recipe is inspired by the version made at Fonda San Miguel, an interior Mexican restaurant on North Loop, in Austin. It is kinda pricey, the sort of place that students ask their parents to take them for a fancy meal when they come into town.
This is a BIG recipe, it works well if you are cooking for a dinner party, maybe 10 people;
Take 5 chipotle peppers, if you get them dried like I do, rehydrate them in hot water for about 15 minutes, if you buy them canned, in adobo that isn't necessary. Slice each into thin strips. Hold aside 'till later
Crush or chop about 1 1/2 cups fresh, local garlic. You can use a food processor on "pulse" so that the garlic is evenly diced.
Put the garlic into a small saucepan with enough olive oil to cover all the garlic and set over a low heat. Let it simmer for about 25 minutes (depending on how hot the pan gets) until the garlic turns a gentle, golden brown and the aroma of garlic tickles your nose.
Remove pan from the heat, add sliced chipotles, juice from 5 limes, and about 1/2 teaspoon of salt. Mix all together gently and then strain the oil from the solids. Strain gently without crushing the soft, cooked garlic. Keep the solids and the oil separate.
All of the above can be done days in advance. At time of service heat a sauté pan and add a splash of the garlic oil, a handful of prawns (I like to use fresh, local prawns, especially from Taylor Shellfish) and after the prawns are done on one side, add a spoon of the garlic/chipotle mix. Flip the prawns and splash with some stock (I use vegetable stock in the restaurant, we make it in-house with roasted vegetables, but you can make shellfish stock, or use chicken stock if that's what is available).
Continue cooking till prawns are cooked through but not all the stock is evaporated. Pour prawns and yummy garlic broth onto a plate, I like to serve it with mashed potatoes and vegetables, but anything you like with prawns would be fine