4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
Kosher salt and freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
1 teaspoon jalape?o, seeded and chopped (optional)
2 tablespoons chopped cilantro
In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
In a large bowl, toss the shrimp and chili sauce. Add jalape?o, if desired, sprinkle with cilantro and toss again.