n Brazil, diminutive ruby-red, briny, thin-shelled shrimp are sautéd and served whole, complete with head and legs, glistening in olive oil and fried garlic.
Add oil and 3/4 of garlic to a 12-inch skillet. Cook over medium heat, stirring frequently, until garlic is golden brown, about 5 minutes. Use a slotted spoon to transfer garlic to a bowl.
Increase heat to high and heat until oil just starts smoking. Add shrimp all at once and cook, stirring and tossing frequently, until starting to turn pink, about 1 minute. Return cooked garlic and remaining fresh garlic to pan, cook until shrimp is completely cooked through, about 1 minute longer, season with salt, transfer to a plate, and serve with lemon.
