Spicy Basil Shrimp

By jlwoodruff

Ingredients

• 2 tablespoons unsalted butter at room temperature
• 2 tablespoons Sriracha (if you like it really spicy - if not, use only 1)
• 3 cloves garlic, chopped
• 1 pound shrimp, deveined with tail left on
• zest of 1/2 lime
• zest of 1/2 orange
• 2 tablespoons fresh basil, roughly chopped
• 1/2 cup white wine (we used Sauvignon Blanc)
• bread for mopping

Preparation

Step 1

Using a fork, combine butter and Sriracha in a small bowl until well mixed. Heat a saute pan over medium heat for 2 – 3 minutes, add a little of the butter (to test) – if it smokes, remove the pan from the heat and let it cool for about 20-30 seconds before adding the butter.

When butter is well melted, return to heat and add the chopped garlic, cooking just until fragrant (do not brown) then add the shrimp – don’t crowd the pan, be sure each shrimp contact with the pan.

Just before the shrimp turn fully pink, add the lime, orange zest and basil. Toss to coat. Then add the 1/2 cup of wine to de-glaze the pan. Let simmer for about 2-3 minutes.

Serve hot with broth and a nice piece of bread to mop it all up with!