Categories: Fish- Seafood

Ingredients

• 1/2 cup unsalted butter, divided use
• 2 Tbsp. minced garlic
• 1/4 cup fresh lime juice
• 2 Tbsp. sambal oelek (ground fresh chili paste) or to taste
• Salt to taste
• 1/3 cup chopped fresh cilantro
• 10 to 12 shell-on large shrimp
• 1/4 to 1/2 baguette, sliced

Directions

1. Put a large pot of water on and bring to a boil.

2. Meanwhile, in a large skillet melt half of the butter over low to medium heat. Add the garlic and saute about 1 minute or until it just begins to brown. Reduce heat slightly and add the remaining butter. Don’t let it melt completely; it should look foamy. Stir in the lime juice.

3. Add half the sambal oelek, salt and cilantro. Taste and adjust seasoning, adding more of the sambal oelek until desired spiciness is reached. The sauce should have a spicy kick to it.

4. Add the shrimp to the boiling water and cook about 3 to 4 minutes, just until the shells are pink and the flesh is opaque.

5. Drain the shrimp and transfer to a serving bowl. Pour the butter saute over the shrimp. Serve with crusty bread slices for dipping.

6. Note: Look for sambal oelek in the Asian section of most grocery stores. Be sure to buy the paste that does not have garlic.

7. Serve as an appetizer to share or as a mian dish over rice.

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