Ingredients:

  • 5 lbs Jumbo Shrimp (16/20 count), peeled and deveined
  • 1 Tbsp Olive Oil
  • Kosher Salt & Fresh Black Pepper, to taste
  • 2 Tbsp Unsalted Butter (for sautéing)
  • 1 large Shallot, finely minced
  • 4 cloves Garlic, finely minced or pressed
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Dry White Wine (or quality chicken stock)
  • 1/4 cup Fresh Lime Juice
  • 2 Tbsp Key Lime Juice
  • 1 tsp Lime Zest, finely grated
  • 1 tsp Hot Sauce (e.g., Cholula or Tabasco), optional
  • 6 Tbsp Unsalted Butter, cold and cubed (for emulsion)
  • 1/4 cup Fresh Cilantro, roughly chopped

Instructions:

  1. Pat the peeled shrimp completely dry. Season generously with salt and pepper.
  2. Heat the olive oil in a large sauté pan over medium-high heat until shimmering. Sear half the seasoned shrimp for 60-90 seconds per side, just until they start to turn pink but are still translucent in the center. Remove the partially cooked shrimp immediately to a clean bowl. Repeat with the remaining batch.
  3. Lower the heat to medium. Add the initial 2 tablespoons of unsalted butter. Once melted, add the minced shallots and sauté for 2 minutes until softened. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant (do not burn the garlic).
  4. Increase heat slightly and pour in the white wine (or stock). Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Let the wine bubble and reduce by half, about 2 minutes.
  5. Crucially, turn the heat off or move the pan completely off the burner. Whisk in the 6 tablespoons of cold, cubed butter, 1-2 cubes at a time, whisking constantly until the butter is incorporated and the sauce is thick and glossy (emulsified).
  6. Once all the butter is incorporated and the sauce is creamy, whisk in the fresh lime juice, key lime juice, zest, and hot sauce (if using). Taste the sauce and adjust the salt and pepper.
  7. Return the reserved, partially cooked shrimp to the pan. Place the pan over very low heat for 1–2 minutes, gently tossing the shrimp to coat them fully in the sauce and finish cooking through (they should form a 'C' shape).
  8. Stir in half the chopped cilantro. Transfer the shrimp and sauce immediately to a serving bowl, garnish with the remaining fresh cilantro, and serve instantly with crusty bread.