Shrimp With Lime Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I adore tart lime and lemon. This simple appetizer has always been a hit. Nothing subtle about it. Best before a main course that is not too subtle either. Ingredients:
1/2 c. freshly squeezed lime juice |
1/2 c. (1 stick) chilled butter, cut into 8 pieces |
3 t. corn or peanut oil |
1 1/2 lbs. medium-large shrimp, shelled and deveined |
6 butter lettuce leaves |
1 avocado thinly sliced |
a few restaurant style tortilla chips, if desired |
Directions:
1. Boil lime juice in small saucepan over med-high heat until reduced to about 2 T. Remove from heat. Whisk in 2 pieces of butter 1 at a time. Whisk in remaining butter 1 piece at a time, setting over very LOW heat only as needed for butter to melt to a creamy stage.
2. Prepare plates with one lettuce leaf, a slice or two of avocado and a few tortilla chips on the side if desired.
3. Heat oil in large heavy skillet over med-high heat. Add shrimp and stir-fry until just pink and opaque (probably about one minute).
4. Place shrimp on each plate on the lettuce leaf. Pour sauce over. Serve immediately.
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