Recipe by Chris Brandl with Patrick and Dayana Holland

Serves 4 as an appetizer

Garlic Compound Butter

3 ounces unsalted butter, softened
2 cloves garlic, chopped fine
1 teaspoon of white vinegar
1 tablespoon chopped parsley
Dash of Worcestershire sauce
Salt and pepper to taste

Sriracha Mayonnaise

1/4 cup mayonnaise
2 tablespoons of Sriracha
Juice of 1 lime
Salt and pepper to taste
12 large shrimp, peeled and deveined
Salt and pepper to taste
1 tablespoon canola oil

To make the compound butter, combine the butter, garlic, white vinegar, parsley, Worcestershire sauce and salt and pepper in a bowl and mix well until blended. Set aside.

To make the Sriracha mayo, combine the mayonnaise, Sriracha, lime juice and salt and pepper in a bowl and whisk until blended.

To cook the shrimp, add the canola oil to a skillet set over medium-high heat. Arrange the shrimp in the skillet and cook until browned on both sides and cooked through, about 2 minutes per side. Add the compound butter and swirl to coat the shrimp. Remove from heat.

To serve, divide the Sriracha mayonnaise between four small plates and spread it into a thin layer. Place three shrimp in the middle of each plate, then top with the melted butter from the skillet. Serve immediately.

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