Yukatan Shrimp
Impress your family and friends with this spicy Peel and Eat Yukatan Shrimp recipe.
Ingredients:
- 1-2 pound large shell on shrimp
- 4 tablespoons unsalted butter
- 1 large clove garlic, minced
- Juice of two large limes
- 1 tablespoon Indonesian sambal
- 1 teaspoon jalapeño, seeded and chopped
- Sea Salt freshly ground black pepper to taste
- 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.
- Preheat the grill to high heat 400 to 425 degrees.
- Grill shrimp over high heat turning once for about 4-5 minutes or until they are just firm and pink. Do not overcook.
- In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.