GRILLED SHRIMP WITH LIME-CILANTRO BUTTER
 
Prep time
Cook time
Total time
 
This mouth watering butter is the perfect compliment to shrimp. Would be great on grilled lobster or other fish as well.
Author:
Serves: 8
Ingredients
  • 56 Extra Large Raw Shrimp (about 3 lbs., 16-20 count), Shell On
  • 4 oz. (1 cube) Good Quality Butter, Cut into Small Cubes
  • 1 Heaping Tablespoon Shallots, Minced
  • ½ Cup Anaheim Chile, Stemmed, Seeded and Minced
  • ⅓ Cup Cilantro, Minced
  • 2 Tablespoons Lime Zest
  • ½ Teaspoon Salt
  • ½ Teaspoon Coarse Ground Pepper
  • ¼ cup Red Bell Pepper, Minced
Instructions
  1. Rinse, drain them well and pat shrimp dry with paper towels.
  2. Place shrimp in a ziplock bag and keep refrigerated until ready to grill.
  3. Add the cubed butter, minced shallots, minced chile pepper, minced cilantro, lime zest, salt and pepper to a small food processor.
  4. Process until well incorporated, scraping down the sides of the food processor occasionally.
  5. This can be done in a small bowl by hand if you do not possess a small food processor.
  6. If using a food processor, once blended, transfer the butter mixture to a small bowl.
  7. Using a spoon, mix in the minced red bell pepper.
  8. Cover and refrigerate until ready to grill.
  9. Melt Lime-Cilantro Butter in a grill pan.
  10. Add shrimp and mix to coat shrimp in butter.
  11. Cook for about 5 minutes until shrimp turns pink.
  12. Serve with grilled lime halves.
  13. Also delicious accompanied by Barley with Kale Pesto.
Notes
Serve with grilled fresh lime. Simply cut limes in half, place directly on the grill, cut side down, and cook until grill marks appear. This butter keeps well in the refrigerator for up to a week. If you are grilling fewer shrimp than this recipe calls for, reduce the amount of butter accordingly and save the remaining butter for another use.
Recipe by After Orange County at http://afterorangecounty.com/2014/09/02/grilled-shrimp-with-lime-cilantro-butter/