Shrimp in Spicy Cilantro Butter

Serves: 4

You'll find sambal oelek in the the Asian section of most grocery stores.  Be sure to buy the paste that does not have garlic.

2 sticks (1 cup) unsalted butter, divided
¼ cup minced garlic
1⁄3 to ½ cup fresh lime juice
¼ cup sambal oelek (ground fresh chili paste) or to taste
Salt to taste
½ bunch cilantro, chopped (a good ¾ cup chopped — more if you like)
1 1⁄3 pounds shell-on large shrimp (21 to 25 count)
½ baguette (about 8 to 10 ounces) cut in slices

Put a large pot of water on and bring to a boil.

Meanwhile, in a large skillet melt one stick of the butter over low to medium heat. Add the garlic and sauté about 1 minute or until it just begins to brown. Reduce heat slightly and add the remaining 1 stick of butter. Don’t let it melt completely; it should look foamy. Stir in about 1⁄3 to ½ cup of freshly squeezed lime juice. Add about half of the sambal oelek, salt and cilantro. Taste and adjust seasoning, adding more of the sambal oelek. The sauce should have a spicy kick to it.

Add the shrimp to the boiling water and cook about 3 to 4 minutes, just until the shells are pink and the flesh is opaque.

Drain the shrimp and transfer to a serving bowl. Pour the butter sauce over the shrimp. Serve with crusty bread slices for dipping and Enjoy!

The sauce makes about 1½ cups.