Yucatan Shrimp

The best dish at Doc Ford's restaurant on Sanibel Island. Spicy, buttery, garlicky, and absolutely unforgettable. Serve with an ice-cold cerveza and fresh bread for dipping!

Photo by Kira A.
This beautiful shrimp dish is perfect with some extra lime juice and a piece of crusty bread.

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

2

Servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

2

servings

Ingredients

  • 4

    tablespoons butter

  • 1

    clove garlic, minced

  • Juice of 2 large limes

  • 1

    tablespoons Indonesian Sambal (e.g,. Sambal Oelek; can substitute Sriracha)

  • Kosher salt, to taste

  • 1

    pound large fresh shell-on shrimp

  • 1

    tablespoon jalapeño, seeded and chopped

  • 2

    tablespoons cilantro, chopped

Directions

In a small saucepan over low heat, melt 1 tablespoon butter. Add garlic and sauté, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. Stir in lime juice, chili, and salt. Turn off heat and allow to rest. Bring a pot of well-salted water to boil. Add shrimp and cook 2 minutes or until just pink. Drain and shake to remove excess moisture. In a large bowl, toss shrimp with chili mixture. Add jalapeño, sprinkle with cilantro, and toss again. Serve with fresh bread for dipping.

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