Super Colossal Tequila Lime Shrimp

Method

Directions

1. 1
   Set butter out for 10–15 minutes to soften. Sprinkle shrimp evenly with a pinch of salt and pepper and set aside.
2. 2
   Make the chipotle butter: place ½ cup butter in a medium bowl. Dice 2–3 cloves of garlic and add to the bowl.
3. 3
   Mince 1 large chipotle pepper from the can and add to the bowl.
4. 4
   Add the juice of ½ lime, 2 tbsp minced cilantro, and a pinch of salt and pepper. Mix well and set aside.
5. 5
   Cut 2 jalapenos in half lengthwise, remove seeds and inner membrane, then dice. (Leave seeds in for extra heat.) Set aside.
6. 6
   Dice 1 Roma tomato and the green onion; set aside.
7. 7
   Add oil to a cast iron pan and let it heat up.
8. 8
   Add shrimp, jalapeno, and green onion to the pan. Stir for 1 minute, letting the shrimp turn pink.
9. 9
   Lift the pan off heat and add a quarter cup of tequila. Ignite to flambe. Continue mixing for 30–40 seconds.
10. 10
    Clear space in the middle of the pan and add a heaping tablespoon of the chipotle butter.
11. 11
    As the butter melts, add the diced Roma tomato and stir together for another 30 seconds.
12. 12
    Serve immediately.