Fine Cooking 92: This recipe gets a double punch of garlic from infused garlic oil and gently cooked garlic slices, but it seems to be the perfect amount once you taste it. Make sure to serve it with lots of crusty bread for polishing off the flavorful juices. You can bake the shrimp in one large baking dish or in individual servings.

2/3 cup extra-virgin olive oil
6 to 8 large cloves garlic (1-1/2 oz.), halved lengthwise, peeled, germs (the sprout in the center of the clove) removed, and sliced 1/8 inch thick
1-1/2 lb. shrimp (20 to 25 per lb., about 32), peeled, deveined, and patted dry
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced fresh basil
1 tsp. finely grated lemon zest

1. Position a rack in the center of the oven and heat the oven to 425°F.
2. Put the oil and garlic in a small (8-inch) skillet and set over medium-low heat. Cook, stirring occasionally, until the garlic just begins to turn golden, 8 to 12 minutes. Strain the garlic and oil through a sieve set over a bowl; spread the garlic slices on a paper-towel-lined plate to drain.
3. Put the shrimp in a gratin or baking dish that is about 7×9 inches. Pour the garlic oil and wine over the shrimp and season with 1 tsp. salt and 1/4 tsp. pepper.
4. Roast, stirring once, until the shrimp are pink, opaque, and cooked through, 8 to 12 minutes. Sprinkle the garlic slices, basil, and lemon zest over the shrimp, stir to combine, and serve immediately.