Peel and devein the shrimp, leaving the tail on. Dry them thoroughly on paper towel and reserve. In a saucepan, gently heat the oil; stir in the garlic and let it soften over low heat for 5 minutes. Don't let it brown. Heat the remaining tablespoon of oil in a frying pan over medium high heat. When it is hot and shimmery, drop in the shrimp and stir them for 2–3 minutes each side until they have turned pink. While they are cooking, reheat the oil and garlic. To serve, pour the oil and garlic over the shrimp. Serve immediately with lime wedges. Serves 4.
1 pound large (30–40 per pound) shrimp 4 tablespoons (about 15 large cloves) chopped garlic 1/3 cup plus 1 tablespoon canola, safflower, or peanut oil 1 teaspoon salt to taste 1 lime, cut in four wedges