Sunday, June 26, 2011
Grilled Butter, Lime and Jalapeno Shrimp
This week Jared and I have been feasting like kings! My mom made some awesome shrimp the other night that I just had to share. Now I am not even much of a seafood person, but these are AMAZING! We had them in addition to the Drunken Master Noodles I posted a few weeks ago, but they would also be great as a fun appetizer.
Grilled Butter, Lime and Jalapeno Shrimp (adapted from "Small Bites" cookbook)
1 lb Large Shrimp (we left their shells on, but also thought they would be better peeled)
2 Tablespoons Butter, melted
2 Tablespoons Extra-Virgin Olive Oil
2 Cloves Garlic, crushed
1 Chipotle Chili Pepper in Adobo, deseeded and minced
1/2 teaspoon each salt and pepper
1 Jalapeno or other green chili pepper, deseeded and minced
Juice of 1 large Lime
Zest of 1 lime
2 Tablespoons Fresh Cilantro, chopped
2 limes, halved, to serve
Peel shrimp. Using a very sharp knife, cut each shrimp through the shell on the back (outside curve). Don't cut all the way through, but just enough to split the shrimp open. Heat the broiler to medium. Place the shrimp in a shallow baking dish and pour on the butter and oil. Sprinkle with the garlic, chipotle, jalapeno, salt and pepper. Cook under the broiler for 1-2 minutes or until the shrimp just turn pink. Sprinkle with the lime juice, zest, and fresh cilantro and serve immediately with the lime halves.