CAMARONES AL MOJO DE AJO

Ingredients:

3 Tablespoons unsalted butter

1/4 medium onion, thinly sliced

1 jalepeno pepper, cored, seeded, and minced

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

6 cloves garlic, minced

1 lime, zested

1/2 lime, juiced

1 pound jumbo shrimp, peeled and deveined

1/4 cup chopped cilantro

Directions:

Heat the butter in a large skillet over medium heat until it fully melts.

Add the onion, jalepeno, salt, and black pepper. Cook for 2 minutes, stirring occasionally.

Add the garlic and cook for 2 more minutes, stirring frequently until the garlic is fragrant and the onion becomes translucent.

Add the lime zest and lime juice. Cook for 2 more minutes, stirring occasionally.

Raise the heat to medium-high and add the shrimp. Cook for 3-4 minutes, flipping the shrimp halfway through, until the shrimp turns pink and is just cooked.

Remove from heat, garnish with cilantro, and serve immediately.

Notes:

How can you go wrong with butter, garlic, and shrimp? That's a rhetorical question. You simply can't.

If you have an issue with jalepeno peppers, leave them out and maybe use a pinch of red pepper flakes to give it a little heat. Personally, I use the jalepeno and add some habanero powder because I love the pain. And the butter. And the garlic. And the shrimp.