I love the Spanish word for garlic clove: diente, which also means tooth. And there is some resemblance, come to think about it.
serves 41 ½ lbs large raw shrimp 1 head of garlic ¼ cup dry white wine such as Chardonnay 2 Tb olive oil sea salt to taste
Defrost shrimp in a colander under cold running water for 7 minutes.
Smash the garlic head in a molcajete (mortar and pestle made of volcanic rock). This will loosen the peel, separate the dientes, and smash the garlic to release the flavor. Discard the garlic peel and finely mince the garlic.
Heat olive oil in a wok or large heavy frying pan. Add garlic and the shrimp. Squeeze in a large lime and add wine. Stir until the shrimp turn completely pink. Salt to taste. I used a few grinds of smoked sea salt.