Mexican Shrimp With Hot Chili Pepper Butter
|Extra virgin olive oil||2 Tablespoon, divided|
|Garlic||2 Clove (10 gm), minced, divided|
|Chopped onion||1 Cup (16 tbs), divided|
|Large shrimp||2 Pound, peeled and deveined, divided|
|Chili powder||1⁄3 Cup (5.33 tbs), divided|
|Ground red pepper||1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Hot cooked white rice/Yellow spanish rice||3 Cup (48 tbs)|
Heat large nonstick skillet over medium-high heat; add 1 tablespoon oil and heat 1 minute.
Add 1 clove garlic; cook 15 seconds.
Add 1/2 cup onion and half of shrimp.
Sprinkle with half of chili powder; cook until shrimp are opaque.
Repeat with remaining oil, garlic, onion, shrimp and chili powder.
Return reserved shrimp mixture to skillet; add butter, lime juice and salt.
Cook until butter melts.
Spoon shrimp mixture on rice; serve with lime.