Name: Spicy Shrimp
Prep time: 15 min
Cook time: 10 min
Ingredients: 2 pounds large raw shrimp; 2 Tablespoons sweet butter plus 1 Tablespoon olive oil *; 1 Tablespoon finely minced garlic; 2 Tablespoons finely minced shallots; Salt and freshly ground pepper (to taste); 2 Tablespoons lemon juice (or more to taste); 2 Tablespoons finely chopped fresh dill

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Spicy Shrimp

A favorite lemon and dill make-ahead appetizer from the Silver Palate Cookbook

Prep Time15

Cook Time10

Course: Appetizer

Cuisine: American

Keyword: gluten free, optional dairy-free, Shellfish

Servings: 10

Author: Lisa Power

Ingredients

2 pounds large raw shrimp
2 Tablespoons sweet butter plus 1 Tablespoon olive oil * OR substitute 2 Tbls. Butter-Flavored Olive Oil instead of the butter & olive oil
1 Tablespoon finely minced garlic
2 Tablespoons finely minced shallots
Salt and freshly ground pepper to taste
2 Tablespoons lemon juice or more to taste
2 Tablespoons finely chopped fresh dill

Instructions

Peel and devein shrimp. Pat dry with paper towels.
In a large skillet over low heat, melt butter with olive oil. Add garlic and shallots and sauté for 2 minutes without browning.
Add shrimp, increase heat slightly, and cook shrimp for 3-5 minutes, or until just done to taste. Add salt and pepper to taste and toss well. Remove to a bowl, scraping in all the sauce.
Add lemon juice and dill; toss together well. Cover and refrigerate 3 to 4 hours (or overnight) before serving. Adjust seasonings to taste.
Warm slightly (to melt butter) and serve as a first course or on the ends of long bamboo skewers as an appetizer.