Dried Pepper-Butter Shrimp
Published and copyrighted by shesimmers.com
2 pounds head-on, shell-on large shrimp (26-30 per pound)
1/2 (1 stick) butter
4 large cloves of garlic, peeled and sliced thinly crosswise
1/4 cup dry white wine, vodka, or tequila (replace with no-sodium broth, if desired)
5-6 pods of dried red pepper, broken up by hand to let the seeds out
Salt, to taste
A handful of basil leaves
Half a lime, optional
Put the butter and garlic in a large pot over medium heat. Once the butter has melted and add the shrimp and white wine.
Close the lid and shake the pot to and fro over the stove as if you're making popcorn.
After a couple of minutes, check to see if the shrimp has turned opaque. If so, stir the pepper pieces into the shrimp and turn off the heat. Tear up the basil leaves by hand and throw those in as well. Squeeze the lime into the shrimp pot and give the whole thing one last stir.
Serve the shrimp immediately with rice or bread to sop up the delicious juice. This is best eaten with your hands.