Garlicky Shrimp-Cilantro Tacos (Tacos De Camarones Al Mojo De Aj

This is party food from the Cinco de Mayo Party article in Sunset magazine. Recipe courtesy Thomas Schnetz the owner of a popular Oakland restaurant. If you like garlic, and you like shrimp, you'll love this recipe!

• Ready In: 35 mins
• Serves: 8
• Yields: 16 tacos

Ingredients

• 1⁄4 cup  vegetable oil
• 1  lb  white onion, peeled and thinly sliced
• 2 -3  serrano chilies, stemmed, seeded, and thinly sliced
• 4  tablespoons butter
• 3  tablespoons  finely chopped garlic
• 2 1⁄2 lbs shrimp, peeled, deveined, and halved lengthwise (21-25 per lb.)
• 1  cup  coarsely chopped fresh cilantro
•  kosher salt
• 16  corn tortillas, warmed
• 2  limes, cut into wedges

Directions

1. Heat oil in a large frying pan over high heat. Add onions and chilies and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.
2. Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute.
3. Add half of shrimp to pan. Stir until shrimp are bright pink and no longer wet looking in thickest part (cut to test), about 3-5 minutes; transfer shrimp to bowl with reserved vegetables.
4. Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to a pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.
5. Serve shrimp in a large bowl with tortillas accompanied by lime wedges to squeeze over the top.