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Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Lever-press citrus juicer — maximum juice, no seeds
Italian pasta organized by shape — which sauce belongs with which pasta
Simple wooden reamer — squeeze lemons and limes by hand
Professional-grade blender — silky purees, hot soups, nut butters
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Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Lever-press citrus juicer — maximum juice, no seeds
Italian pasta organized by shape — which sauce belongs with which pasta
Simple wooden reamer — squeeze lemons and limes by hand
Professional-grade blender — silky purees, hot soups, nut butters
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Peel shrimp, leaving tails intact; devein, if desired. Combine orange juice and 2 tablespoons garlic in a shallow dish or large heavy-duty zip-top plastic bag; add shrimp. Cover or seal, and chill 2 hours, turning occasionally. Drain. Saute remaining 2 tablespoons garlic in hot oil in a large skillet until tender; add shrimp, and saute 3 to 5 minutes or just until shrimp turn pink. Remove from heat. Sprinkle with salt and pepper. Serve with Cranberry-Citrus Salsa. Garnish, if desired.