Spicy Mexican Shrimp with Chili Butter - Easy Recipe

INGREDIENTS

2 tablespoons extra-virgin olive oil, divided 2 cloves garlic, minced, divided 1 cup chopped onions, divided 2 pounds large shrimp, peeled and deveined, divided 1/3 cup chili powder, divided 1/4 teaspoon ground red pepper 1/2 cup butter or margarine 1/4 cup fresh lime juice (about 2 limes) 3/4 teaspoon salt 3 cups hot cooked white rice or yellow Spanish rice Lime wedges

PREPARATION:

1. Heat large nonstick skillet or wok over medium-high heat; add 1 tablespoon oil and heat 1 minute. Add 1 clove garlic; cook 15 seconds. Add 1/2 cup onions and half of the shrimp. Sprinkle with half of the chili powder and pepper; cook 5 minutes or until shrimp are opaque. Place in large bowl; set aside.
2. Repeat with remaining oil, garlic, onion, shrimp, chili powder and pepper.
3. Return reserved shrimp mixture to skillet; add butter, lime juice and salt. Cook until butter melts completely.
4. Place rice on serving platter. Spoon shrimp mixture on top of rice and serve with lime wedges.

This recipe appears in: Mexican