NICK'S SUPPER CLUB

CHILI LIME SHRIMP

 

26 shrimp (31-40 ct)
3 tbsp butter, unsalted
lime juice from 1/2 lime
1 tbsp garlic, minced
1 tbsp shallot, minced
1/4 tsp salt
1/8 tsp ground black pepper
2 tsp jalapeño or serrano chili, minced
1 cup heavy or whipping cream
2 tbsp fresh coriander, chopped
lime zest

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In frying pan place melt butter with garlic, shallots, salt, pepper, jalapeño and lime juice.
When butter is melted add shrimp and fry until shrimp becomes opaque.
Turn shrimp over, fry a few seconds longer.  Add cream and bring to boil allowing cream to thicken.
When sauce has thickened stop cooking.
Arrange shrimp on plate. Pour sauce over shrimp. 
Optional: garnish with lime zest, thin slices of scallion and 1 thin slice of red bell pepper. Use all three garnishes,  just one or none, it’s up to you.