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[janice shell]

Well the trick is not to burn the garlic so it does make sense.

Yes, that is the idea. But the shrimp take so little time to cook--unless maybe you're using really giant ones--that they and the garlic would be done pretty much at the same time. I've made it a million times as I've described it. One of the reasons the garlic doesn't burn is that I use a fair amount of lemon juice.