Shrimp garlic sauce

Ingredients:

12 cloves garlic, roughly chopped
1 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter
1 1/2 pounds fresh shrimp, peeled, de-veined and butterflied (leave tails intact)

Preparation:

In a large skillet, saute the garlic in medium-hot oil (about 300 degrees F) until light brown.
Watch carefully so as not to burn.
After about 6 to 8 minutes, quickly whisk in the butter and remove immediately from the fire.
When all the butter has been added, the bits will become crisp.
Remove them with a slotted spoon and reserve the oil and butter for sauteing the shrimp.
In a large skillet, heat about 2 to 3 tablespoons of the reserved oil and then saute the shrimp for about 5 minutes.
Turn over very briefly and then remove.
Add more oil as necessary to saute all the shrimp.
Salt to taste.
Garnish with garlic bits and parsley.
Serve with mexican rice.
Try brushing garlic oil over French bread, then sprinkling it with parsley and toasting it.
Serve this with the shrimp and accompany the dish with a lettuce and tomato salad.