1 large clove of garlic, minced

1/4 of jalapeno or chili pepper

Juice of 7  key limes                                

4 tablespoons of unsalted butter

1 tablespoon of Sriracha (HEB carries this in the Asian food aisle)

1 pound of shrimp                                                        2 tablespoons of fresh cilantro

Melt 1 tablespoon of butter on low heat adding garlic and stirring for two minutes.

Add more butter and stir in lime juice, Sriracha, salt and pepper.

Boil shrimp in well salted water and remove as soon as they are pink. This happens quickly…stay at the stove and drain well in a colander.

Toss everything into a lovely serving dish adding jalapeno and cilantro as your family arrives for dinner.  

*See the original recipe under Yucatan Shrimp – NYTimes.com by Sam Sifton

Published May 13, 2010 on page MM28 of the Sunday Magazine

http://www.nytimes.com/2010/05/16/magazine/16food-t-oo1.html