Shrimp with a bit of heat to cool down those hot summer nights. This can be eaten a variety of ways; as an appetizer or with rice or in lettuce wraps or tossed with some pasta noodle. For lettuce wraps, any large leafy lettuce will do.
www.nytimes.com, May 13, 2010
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 (Rooster Sauce) will work as well)
Kosher salt and freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
1 teaspoon jalapeño, seeded and chopped (optional)
2 tablespoons chopped cilantro.
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. To cook either boil in well-salted water or, I prefer, toss the shrimp in a bit of olive oil, salt and pepper then grill or broil them. If you boil them, 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 jalapeño, if desired, sprinkle with cilantro and toss again. Serves 4,
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