1/4 c unsalted butter
1/4 c olive oil
12 cloves (small) garlic;
Half a cup of chopped cilantro/corriander
2 lb medium shrimp; shelled,
2 tb caribe (crushed mexico hot red chili) or more if you like it even spicier...
1 ts salt (or to taste)
1/2 c freshly grated parmesan cheese
Melt butter in oil in a large, heavy skillet. When butter is melted and hot, add
garlic and let sizzle, reducing heat before garlic starts to brown. Add
shrimp and sprinkle with half each of the caribe and salt; cook about 3
minutes or until shrimp barely begins to turn pink on bottom. Then turn
shrimp over, sprinkle with remaining caribe and salt and cook 2-3 minutes
longer or until shrimp are pink but still juicy. Taste and adjust
seasonings. Sprinkle with cheese; let stand until cheese starts to melt,
then serve at once on warmed plates. Makes 4 servings.
Goes well with either bread or rice.
"The sail, the play of its pulse so like our own lives: so thin and yet
so full of life, so noiseless when it labors hardest, so noisy and
impatient when least effective."
-Henry David Thoreau