INGREDIENTS
2 TBSP. extra virgin olive oil, divided
3 cloves garlic, minced and divided
1 cup chopped onion, divided
2 lbs. large raw shrimp, peeled, deveined and
divided (with tails on)
1/3 cup chili powder, divided
1/4 tsp. ground red pepper, divided
1 stick butter
1/4 cup lime juice
3/4 tsp. salt
3 cups cooked white rice
DIRECTIONS
Heat 1 TBSP. oil in a large nonstick skillet or wok over medium-high heat.
Add 2 cloves of garlic; cook 15 seconds.
Add ½ cup onion and 1 pound shrimp.
Sprinkle with half of chili powder and 1/8 tsp. red pepper; cook 5 minutes or until shrimp are opaque.
Place in large bowl; set aside.
Repeat with remaining 1 TBSP. oil, garlic, onion, shrimp, chili powder and 1/8 tsp. red pepper.
Return reserved shrimp mixture to skillet.
Add butter, lime juice and salt; cook and stir until butter is melted.
Spoon shrimp mixture over rice.
Serves 4.
