– 2 tablespoons vegetable oil or olive oil
– 3 garlic cloves, peeled and finely chopped or crushed through a garlic press
– Salt and pepper
– 1 to 1 ¼ pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
– About ¼ cup (loosely packed) roughly chopped cilantro, for garnish


  1. In a very large (12-inch skillet), heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute.
  2. Pour in the KANKUN® CHIPOTLE SAUCE. Cook, stirring frequently, for 5 minutes to allow the flavours to meld. Taste and season with salt and pepper.
  3. Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes. Stir in a little more broth or water if the sauce has thickened too much.
  4. Scoop onto dinner plates and sprinkle with the cilantro. (Served with rice or with green salad)
As is also usually seen together with Greubel-Forsey, the situation can be uneven which supplies extra-space to house the large stability.