Shrimp al Mojo de Ajo

Rinse the shrimp and pat dry, leaving the shell and tail on. Make a shallow cut along the back and remove the dark vein. Season the shrimp with salt and let sit for 5 minutes.

Blend 100 ml of the olive oil with the onion, garlic, black pepper and half the salt until smooth; don't add water, so the mojo stays concentrated.

Heat the remaining 20 ml of olive oil in a large skillet over medium heat. Arrange the shrimp in a single layer and cook for about 4 minutes on one side.

Flip the shrimp, pour over the garlic mixture and cook for another 3–4 minutes, until they turn pink and lightly golden, and the garlic softens without browning.

If desired, add the sliced serrano pepper, cover the skillet and let everything warm through for 1 more minute over low heat; don't overcook the shrimp, or they'll turn rubbery.

Serve immediately, generously spooning the garlic-oil mojo from the pan over the shrimp.