Yucatan Shrimp

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Garlic

  Raw

  1 cloves, minced or 3g

• Limes

  Raw

  1 fruit or 67g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Jalapeno peppers

  Raw

  100g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
2. 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.
3. 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.
4. In a large bowl, toss the shrimp and chili sauce. Add jalapeno, if desired, sprinkle with cilantro and toss again.
5. Recipe by: Sam Sifton (source: https://cooking.nytimes.com/recipes/1013144-yucatan-shrimp?action=click&module=RecipeBox&pgType=recipebox-page®ion=collection&rank=1)