Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           olive oil
  25                    garlic cloves -- peeled and, thinly
                        -- sliced
   1 3/4  pounds        rock or medium shrimp -- peeled, and
                        -- deveined
   1 1/2  teaspoons     salt
     3/4  teaspoon      freshly ground pepper
   3      large         ancho chiles -- wiped clean,
                        -- stemmed, seeded,
                        -- finely julienne
   1      cup           fish stock or clam juice
   3                    limes -- juice of
   1      bunch         Italian parsley -- leaves only,,
                        -- chopped

Preparation:

In a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Sauté, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and sauté, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice.