3/4 cup peeled garlic cloves (about 2 large heads)
1 cup good-quality oil, preferably extra-virgin olive oil
Salt
Juice of 1 lime
2 canned chipotle chiles en adobo, seeded and cut into thin strips
2 limes, cut into wedges
2 pounds (about 48) medium-large shrimp, peeled (leaving the last joint and tail intact if you wish)
3 tablespoons chopped fresh cilantro or flat-leaf parsley (optional)