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8 tablespoons unsalted butter
2 Large cloves of Garlic (minced)
Juice of two large limes
2-3 tablespoon Sambal Oelek Chili Sauce (or substitute Siracha)
1-2 pound large, fresh, shell-on shrimp
4 tablespoons chopped cilantro.
Kosher salt and freshly ground black pepper to taste
HOW TO:
1. In a small saucepan set over low heat, melt 2 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
2. Add remaining 6 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.
3. Add the shrimp in a frying pan with sauce and cook for 2 minutes or until they are just firm and pink. Do not overcook.
4. toss the shrimp with cilantro and serve.
Serves 4, very messily. :)
Adapted from Doc Ford's Rum Bar, Sanibel, FL
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