In a small non stick skillet heated to medium, add 1 Tablespoon Rustico Olive oil and egg whites. Cook/ stir with a heat safe spatula until whites are gently cooked and no longer clear, about 3 minutes. Remove from pan and put on a cutting board.
Peel garlic, smash with the flat edge of a chef knife on the cutting board with the cooked egg white, and add the salt. Finely chop all together until a fine texture is achieved. You can also pulse it in a food processor if desired.
Finally, stir together in a small bowl the egg/garlic/salt mixture, remaining 1 Tablespoon Rustico Olive Oil, Adam’s Reserve Seafood House Rub, HEB plain Greek Yogurt, and the lime juice. Cover and refrigerate for 12 hours or overnight for flavors to marry.