Tuesday, July 01, 2008

Spicy Shrimp

The fresh dill in this recipe gives this shrimp cocktail a different twist.

2 lb large raw shrimp
2 T. sweet butter
1 T. olive oil
1 T. minced garlic
2 T. finely minced shallots
salt & pepper to taste
2 T. lemon juice, or more to taste
2 T. finely chopped fresh dill

1. Peel & devein the shrimp.

In a large skillet over low heat, melt butter with the olive oil. Add the garlic and shallots and saute 2 minutes, without browning.

Add the shrimp, increase heat slightly, and cook for 3 minutes, until just done. Add salt & pepper and toss well. Remove to a bowl, scraping in all of the sauce.

Add lemon juice and dill. Toss together well. Cover and refrigerate 3-4 hours before serving. Adjust seasonings to taste.

I usually serve this as a shrimp cocktail on a bed of fresh lettuce and sliced red & yellow peppers, or on the ends of long bamboo skewers, as an appetizer.