Serves 6-8 |
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2 lb frozen raw shrimp |
Remove the frozen shrimp from the package and place in a bowl of cool water to thaw for 30 minutes. Peel the shrimp and place in a colander to drain. Leave the tails intact or remove if you prefer. |
3 cloves garlic ¼ cup olive oil 4 Tbsp butter 1 Tbsp Frank’s Red Hot sauce ¼ tsp cayenne pepper 1 tsp ½ tsp salt Grated black pepper |
Mince or finely chop the garlic.
Heat the oil, butter and garlic in a sauté pan or wok over medium heat. Add the seasonings.
Carefully add the shrimp, protecting yourself with a splatter screen. Stir continuously with a wooden spoon and cook for 4-5 minutes, just until the shrimp becomes pinkish-white and opaque.
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1 fresh lime |
Remove from the heat and squeeze the lime juice over top.
For an appetizer, serve on a bed of crisp Romaine lettuce leaves.
For a main dish, serve on top of rice or pasta. |
Thinking of Bing Crosby? No wonder… Christmas Eve dinner starts with this shrimp appetizer at our house.