Here’s the shrimp recipe I promised you. I got it from the New York Times, and the Times writer, Sam Sifton, got it from Doc Ford’s Bar on Sanibel Island in Florida, not Mexico, but Florida is a good place to read a Romantic Suspense Novel, a beach book like Palace of the Blue Butterfly, don’t you think?
Anyway, the shrimp tastes totally like the shrimp we had in Mexico. Now all you have to do is supply the Coronas.
4 TBS. unsalted butter
1 large clove of garlic
Juice of two large limes
1 TBS. sriracha
Kosher salt and freshly ground black pepper to taste
1 Lb. large, fresh, shell-on shrimp*
1 tsp. jalapeno, seeded and chopped
2 TBS. chopped cilantro
1. In a small saucepan set over low heat, melt 1 TBS. of butter. Add garlic and stir until fragrant but do not brown.
2. Add remaining butter to saucepan. When it melts, stir in the lime juice, sriracha, salt and pepper. Turn off the heat and allow the sauce to rest
3. Bring a large pot of well-salted water to boil. Add the shrimp and cook for two minutes or just until pink. Do not overcook. Drain into a colander over the sink and shake off excess moisture.
In a large bowl, toss shrimp with the sauce. Add jalapeno and cilantro and toss again.
Put out bowls for the shells. Serve with warm, crusty bread for sopping up the sauce and plenty of napkins. It doesn’t hurt if you put Trio Los Panchos on the CD player, either.
*Obviously, I don’t get fresh shrimp around here. What I use is the Key West Pink Shrimp from Whole Foods. I never, ever eat shrimp from China, or Tilapia for that matter. If you’re reading this blog, you’re savvy enough to Google Fish and China. It’s up to you. I’m just sayin…