1 pound white-colored circus shrimp 2 tablespoons unsalted butter 2 teaspoons canola oil 4 -- garlic clove cloves, sliced thin 1/2 pound shishito peppers -- Pepper and salt 2 -- scallions, sliced thin on the bias -- Cilantro -- Zest of just one lime
- Covering and devein the shrimp departing the tail and mind on, put aside. Heat a sizable sauté pan so when hot, add some butter and oil then shrimp, garlic clove and peppers season to taste with pepper and salt. Ensuring all of the shrimp are in touch with the pan, prepare shrimp and peppers on every side for around 2 minutes. Adding the scallion, cilantro and zest the lime within the shrimp, add in the pan a few occasions and serve.
Recipe thanks to Altamare, Miami, Fla. and Chef Simon Stojanovic