Tiger Shrimp with Garlic, Chiles, and Lemon

-LW

Valentine's Day dinner! These are super easy to make, but the key is getting large, good quality shrimp. We served them with a watercress, herb salad and roasted garlic mashed potatoes. I think crusty bread would also be good.

Ingredients
1 lb. tiger shrimp, peeled, deveined, with tails intact if possible

1-2 T. olive oil

2 T. butter

3-4 cloves of garlic, sliced

1 hot red chile, seeded sliced (we used hot green chiles and added a sweet red one for color since we couldn't find a hot red chile)

2 t. lemon zest

1 T. lemon juice

1/4 c. cilantro

Salt and pepper

Directions
Thaw, rinse, and pat dry shrimp.

Heat a large sautee pan over medium-high heat. Add butter and oil when pan is hot. When butter is hot, add garlic and chile and sautee for 1 minute.

Add shrimp, salt, and pepper, and cook on both sides until shrimp are just cooked through, about 3-4 min. (If the shrimp are large enough, you can flip them individually with tongs.)

Remove from heat and stir in lemon juice, lemon zest, and cilantro. Serve immediately.