Yucatan Shrimp

Spicy, pretty, multi-flavored, good for you - a great meal in tiny packages.  The sauce is wonderful (it would be great on a number of other dishes) and the jalapeno adds the perfect kick.  I used Sriracha instead of Sambal Oelek (I'm a wimp).  It has a wonderful lightness and complexity.  I left off the parsley and the cilantro and used only half a pound of shrimp for the 2 of us.  Serve it on a bed of Fried Rice Restaurant Style.

2 servings

13 calculated points

Roussanne

Ingredients

• 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
• freshly ground black pepper to taste
• 1 pound large, fresh, shell-on shrimp
• 1 teaspoon jalapeño, seeded and chopped (optional)
• 2 tablespoons chopped cilantro

Directions

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.