This is a twist on the very first dish I ever made for David on one of our early dinner dates. My favorite food is shrimp, and boy is this good! It's so good that David requests it often and I don't mind because I love it too.
Warning: It'll make you sweat.
In a medium bowl, combine the juice of one lime, 1/4 c. hot pepper sauce (I like Crystal brand), 1 T. ground cumin, 1/2 t. crushed red pepper flakes, and 1 T. liquid crab boil seasoning. Whisk together, careful not to get this in your eyes, and let stand.
You'll want to have two pounds of fresh or flash frozen medium to large shrimp, peeled and deveined. They should smell like the water they came out of if they're fresh and safe to eat.
In a medium sautee pan, heat 1 T. olive oil and 2 T. butter over medium heat. Sautee 2 finely chopped shallots and 4 finely minced cloves of garlic. (While you're at the chopping, clean and chop a bunch of cilantro and set it aside.) Now toss your shrimp into the pan and gently turn them until they are done. Shrimp are done when they are pink and firm. They are easily overcooked and taste like erasers when overdone, so be careful to remove them from the heat at just done, opaque, and not a second later.
When they're done, scrape the contents of your pan (shallots, garlic, shrimp, oil and all) into the bowl of spiciy seasoning. Toss througoughly, careful again not to get any in your eyes. Then garnish and toss again with your fresh cilantro.
You can serve this over rice by itself, but I served it along with a black bean and mango salsa and rice with warm tortillas, green chili salsa and some chips. By the end of the meal you'll be sweating and need the chips and tortillas to keep your mouth cooled down, and a margarita can't hurt for good measure!
It should serve 8, but who are we kidding? It really serves more like 5 or 6 people.
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