For me, a bounty of fresh shrimp, simple as it sounds, is one of the most conflict-inducing bare canvases of the kitchen. I tend to overcomplicate it. Mexican cuisine, however, seems to have struck the perfect balance: A quick blast in hot oil with plenty of garlic to bring out the shrimp’s savory characteristics and complement its brininess. Best of all, this recipe is fast, easy, and can be served as an hors d’oeuvre, appetizer, on top of a salad, or as main course with rice or tossed with pasta. They also make killer tacos.