Skillet Shrimp with Lime and Green Curry Compound Butter
2 cloves garlic
2 tablespoons chopped chives
1 tablespoon chopped cilantro
4 tablespoons of butter, softened
1 tablespoon fresh lime juice
2 teaspoons green curry paste (or more, to taste)
salt and pepper to taste
2 teaspoons olive oil
24 large shrimp, peeled and deveined (tail left on if desired)
chopped chives, for garnish
lime slices, for garnish
In a mini food processor, mince garlic, chives and cilantro. Add butter, lime juice, green curry paste, salt and pepper and process till combined. This can be done in advance; store in the refrigerator until ready.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp, several tablespoons of compound butter (more or less to your liking) and season with salt and fresh pepper, stirring frequently. Cook until the shrimp is pink, about 3 minutes.
Serve immediately, garnished with fresh chives, and squeezes of fresh lime.