Doc Ford’s Yucatan Shrimp
4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon ( or more!) Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
Kosher salt and freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
1 teaspoon jalapeño, seeded and chopped (optional) (I use a whole jalapeño)
2 tablespoons chopped cilantro (I use a fist full of cilantro).
1. In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
2. 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. (I usually reduce the volume a bit.)
3. Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. DO NOT OVERCOOK. Drain into a colander and shake over the sink to remove excess moisture.
4. In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again. Serves 4, messily. Adapted from Greg Nelson at Doc Ford’s Sanibel Rum Bar and Grille, Sanibel Island, Fla.