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Ingredients
- 4 SERVINGS
- 4 tablespoons unsalted butter
- 1 large clove garlic, minced
- Juice of two large limes
- 1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
- Kosher salt and freshly ground black pepper to taste
- 1 pound large, fresh, shell-on shrimp
- 1 teaspoon jalapeño, seeded and chopped (optional)
- 2 tablespoons chopped cilantro.
Preparation
Step 1
In a small saucepan set over low heat, melt 1 tablespoon of butter.
Add the garlic and cook, stirring for 2 minutes.
Add remaining 3 tablespoons butter to saucepan.
When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
Bring a large pot of well-salted water to a boil.
Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
In a large bowl, toss the shrimp and chili sauce.
Add jalapeño, if desired, sprinkle with cilantro and toss again.