Sautéed Shrimp with Garlic

Camarão à Paulista is a simple yet delicious dish that is a hit at any Brazilian seaside kiosks or bars. It is usually served as an appetizer, but I find that it works just as well as an entrée served on a bed of rice, pasta or couscous, or as a topping for a nice salad.

The secret here is to not overcook the shrimp! Nobody likes rubbery shrimp, so as soon as they turn from translucent to opaque, they’re done. If there is still some oil in the pan after frying the shrimp and garlic,