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 1
1/4 pounds large uncooked and unpeeled shrimp (21-30 count per pound)
1/2
cup butter
2
Serrano chiles, seeded and chopped - optional
 4
- 8
garlic cloves, crushed in a garlic press from
Cook's Tools
1
tablespoon fresh chopped parsley
Pinch
ground coriander seeds
Pinch
chili powder
Pinch
Spanish
saffron powder
Pinch
Fleur
de Sel or sea salt
Pinch
freshly ground Tellicherry peppercorns
1
lime
, sliced
Fresh
parsley
for garnish
1.
Check shrimp for veins and remove if found.
2.
Melt butter in 13-inch
nonstick griddle or 5 quart sauté pan
over low heat.
Butter should not darken. Add
chiles, garlic,
parsley.
Stir in shrimp. Keep on low heat and add a
sprinkling of coriander and chili powder. Add saffron, a
sprinkling of Fleur de Sel and a few grinds of the pepper mill.
3.
Slice lime
and squeeze the two small ends into the shrimp.
Arrange parsley and rest of lime slices on one side of serving
platter to make a pretty garnish.
4.
Increase heat to medium high and fry just until all
shrimp
shells
turn pink and the shrimp curl up. Remove from heat.
5.
Arrange shrimp on serving platter. Enjoy while warm.
Serves
4-6 along with other appetizers or two for dinner.
Garlic Butter Grilled Shrimp Variation: Put the butter in
a 3-quart
saucepan, (omit chiles), 4 garlic cloves, parsley, coriander,
chili powder,
saffron, salt and pepper. Toss the shrimp in the butter and then
skewer
on wooden skewers. Grill for a few minutes on each side or just
until
the shrimp have curled up and are cooked as you like them. We
could
not stop eating these! It has to be the garlic butter! You can
also baste
them a few times while grilling. You can either peel the shrimp
before
tossing them in the butter, or let your
guest peel them after grilling.
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