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Hot Lime Shrimp

Source of Recipe


Adapted from "A Flash in the Pan" by Brooke Dojny






List of Ingredients



• 1 pound large shrimp
  
• 2 limes
  
• 2 Tbsp unsalted butter, divided
  
• 2 tsp olive oil
  
• 1 tsp Worcestershire sauce
  
• 2 medium cloves garlic, peeled and minced
  
• 1/4 tsp kosher salt
  
• 3/4 tsp hot pepper sauce
  
• 1 to 2 Tbsp water
  
• 2 Tbsp finely chopped Italian parsley
  






Instructions



1. Prepare the shrimp and place on a paper towel-lined plate. (Cover and refrigerate if not cooking right away.) Finely zest one of the limes; set aside. Cut limes in half and juice three of the halves. Cut remaining half into quarters and set aside.
   
   
2. In a 10- to 12-inch skillet set on medium heat, melt 1 tablespoon butter with the olive oil. Stir in 3 tablespoons lime juice, lime zest, Worcestershire sauce, garlic, salt and hot sauce. When bubbling, add shrimp and cook about 3 minutes, turning once, until pink, curled and cooked through.
   
   
3. Remove shrimp with a slotted spoon to a plate. Depending on how much liquid is left in pan, add a little water to loosen liquid if needed. Stir in remaining tablespoon butter and cook a minute to blend. Put shrimp back into pan, stirring to coat. Dust with parsley and serve with wedges of lime.
   
   Makes 4 servings.