To make this dish, you must first make Slow-Cooked Garlic in oil, or Mojo de Ajo, aka “Liquid Gold”. I’ve used a similar technique before, and I’ve got to tell you – there is nothing that makes your house smell better than slowly roasting garlic in olive oil. Okay, a dozen roses might smell just as good, but I’m a ‘foodie’ Chef Rick Bayless, of Frontera Grill in Chicago offers this slightly more scintillating version of the classic Scampi. Once you have your “Liquid Gold”, the process is quick and easy to make ’Garlicky Linguine with Seared Shrimp and Chipotle’. Of course, you can omit the chipotle and use parsley instead of cilantro – but what would be the point? Alright, it would be more traditional… but PLEASE don’t skip over the idea of making slow-cooked garlic in oil – that has so many uses that it should be a staple in your fridge! Ole!