BROILED SHRIMP WITH SPICY GINGER LIME BUTTER (for two, can be doubled)
“You can buy shrimp that are already peeled and deveined, but expect to pay a bit more. If you peel and devein the shrimp yourself, and especially if you double the recipe, reserve the shells to make a flavorful broth: Place the shells in a saucepan and add enough water to cover them. Cover the pan and simmer gently until the cooking liquid is flavorful, about 30 minutes. Strain the broth and discard the shells. Cover and freeze the broth for up to 6 months for use on other seafood recipes that call for clam juice or fish broth.” Barbara Fairchild
2-1/2 tablespoons butter
1 tablespoon minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 tablespoon fresh lime juice
1 teaspoon grated lime peel
½ pound uncooked large shrimp, peeled and deveined
¼ cup chopped green onions
lemon wedges
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1. Preheat the broiler.
2. Melt the butter in a heavy small skillet over medium heat. Stir in the ginger and cayenne. Remove from heat. Stir in lime juice and lime peel. Season ginger lime butter with salt and pepper.
3. Place shrimp in a medium bowl. Add ginger-lime butter and toss to coat. Transfer shrimp to a small rimmed baking sheet. Broil shrimp until pink and just opaque in center, about 2 minutes per side.
4. Transfer shrimp to a plate and drizzle with any ginger lime butter mixture that remains on the baking sheet. Sprinkle shrimp with onions and serve with lemon wedges.
Serve alongside Chinese stir fried cucumbers with pork and wood ears and Caribbean arroz amarillo.
from Barbara Fairchild, The Bon Appetit Cookbook