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Print this Recipe    Devils Shrimp

Devil's Shrimp

1/4 cup unsalted butter
1/4 cup olive oil
6 large or 12 small cloves garlic, finely minced
2 pounds medium shrimp, shelled, deveined, tails left on
2 tbl caribe (crushed Northern New Mexico red chile)
1 tsp salt (or to taste)
1/2 cup freshly grated Parmesan cheese

Melt butter in oil in a large, heavy skillet. When butter is
melted and hot, add garlic and sizzle, reducing heat before
garlic starts to brown. Add shrimp and sprinkle with half each
of caribe and salt; cook about 3 minutes or until shrimp barely
begins to turn pink on bottom. Then turn shrimp over, sprinkle
with remaining caribe and salt and cook 2 to 3 minutes longer or
until shrimp are pink but still juicy. Taste and adjust
seasonings. Sprinkle with cheese; let stand until cheese starts
to melt, then serve at once, on warmed plates. Makes 4 servings.

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