Chipotle-Lime Shrimp Scampi

The butter mixture here actually came from a recipe for a spread for grilled corn on the cob! We had a lot left over, so we started thinking of other ways to use it. My husband suggested shrimp, and that was a BIG winner! Try serving it with crusty sourdough bread to soak up the extra sauce.

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 1⁄2 cup butter, at room temperature (not margarine)
• 2  limes, juice of
• 3 -4  canned chipotle chiles in adobo, finely chopped
• 1  teaspoon ground cumin
• 2  garlic cloves, pressed or minced
• 2  tablespoons cilantro, finely chopped
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper, fresh ground
• 1  lb shrimp, peeled and deveined, tails left on

Directions

1. Whip together all the ingredients except shrimp, until smooth.
2. Preheat oven to 350 degrees F.
3. Arrange shrimp in one layer in a glass baking dish. Dot with the butter mixture.
4. Bake 8-15 minutes, turning every 4-5 minutes. The timing depends on the size of the shrimp. They are done when they turn pink and opaque. Don’t overcook--they will become tough.