The crazy bug presiding over this recipe was lifted from a Japanese web page for a Dragonfly Museum. If you want to see it, go to: www.city.nakamura.kochi.jp/tombo/friend/menu-e.html - phew!

Serves 2-3 people

1 head garlic, cloves peeled and chopped
4 - 6 Tbs. olive oil (may use lard too)
1 1/2 c. red wine, preferably Spanish
1 dried ancho chile, seeds removed, slivered
1 c. prunes, coursely chopped
1 bunch green onions, greens coursely chopped
1 c. pecans, coursely chopped
1 lb. shrimp
1/2 tsp. kosher salt
freshly ground pepper

serve with Spanish Rice
(rice sauteéd till lightly golden, then cooked with chicken broth till done)

In a large pan, SLOWLY cook the garlic in the oil for 1/2 hour, till soft, fragrant, and golden. Meanwhile, peel & clean the shrimp, but don't forget to stir the garlic often. When the garlic is ready, turn up to medium heat and add 1 c. red wine, and stir a bit. Then add the ancho chile slivers, green onions, and prunes. Cook a little, until things are hot. Add the pecans and sauté until they are fragrant and hot. You should add more wine as you cook this mixture if it becomes too dry. It should have a chunky, wet texture.

Then, remove the chunky Mojo de Ajo mixture from the pan, trying to leave some fat/moisture in the pan. Turn heat to med-high. Put the shrimp in, and cook just a couple of minutes on each side. Salt and pepper them as they cook.

When shrimp are done, turn heat to low, and add back Mojo de Ajo mixture. Stir together and make sure everything is hot.

Serve with some Spanish rice on the plate, and drink whatever wine you have left! A red Rioja is perfect with this dish, even though it is shrimp! Also good to serve a side salad of some hearty, bitter greens such as dandelion, dressed with a mild vinaigrette.