A tangy sauce of citrus, garlic and oil, mojo de ajo is one of the most popular ways to cook seafood all over Mexico, especially in breezy beach restaurants along the coast. The fragrant sea of lime juice, zest and chopped garlic, sizzling in hot oil, coats every bite like a full-on garlic bath. Thi s version is a true one-pot meal: The shrimp is cooked in the remnants of crispy fried capers, finished with fresh lime juice and zest, and tossed with tender, chewy lime couscous with those addictive little pops of fried capers. For a heartier dish, you can warm a can of drained and rinsed cannellini beans or chickpeas; once the couscous is cooked through, fold the beans in gently--they'll add creaminess and protein. ...read more read less