Camarones al mojo de ajo is a favorite Mexican dish. Here, instead of swimming in butter, it swims in a flavorful sauce.

1½ cups clam juice
1 onion slice
1 tablespoon tomato paste
1/4 teaspoon dried oregano, crumbled

1 teaspoon olive oil
1/2 pound large uncooked shrimp, peeled and deveined
2 large garlic cloves, minced
2 tablespoons dry white wine

Boil first 4 ingredients until liquid is reduced to 3/4 cup, approximately 25 minutes. Strain. Set aside.

Heat oil in heavy medium skillet over medium-high heat. Add shrimp and half of garlic and sauté until shrimp are almost cooked through, about 3 minutes. Remove shrimp from skillet. Add remaining garlic and wine to skillet and boil until reduced to glaze, about 2 minutes. Stir in clam juice mixture and boil until reduced to thin sauce consistency, about 4 minutes. Return shrimp to skillet and return to boil. Season with pepper and serve immediately.

Per serving: calories, 150; fat, 4 g; sodium, 591 mg; cholesterol, 142 mg