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Baked Shrimp with Chile-Garlic Butter
1 1/2 pounds medium fresh shrimp in shells
1/2 cup butter
1/4 cup vegetable oil
8 cloves garlic, finely chopped
1 to 3 dried de arbol chiles, coarsely crumbled
1 tablespoon fresh lime juice
1/4 teaspoon salt
Scallion tops, slivered (for garnish)
Heat oven to 400 degrees F.
Shell and devein shrimp, leaving tails attached; rinse and drain well.
Heat butter and oil in small skillet over medium heat until butter is melted and foamy. Add garlic, chiles, lime juice and salt. Cook and stir for 1 minute. Remove from heat.
Arrange shrimp in an even layer in a shallow 2-quart baking dish. Pour hot butter mixture over shrimp.
Bake shrimp for 10 to 12 minutes until shrimp turn pink and opaque, stirring once. DO NOT OVERCOOK or shrimp will be dry and tough.
Garnish with slivered scallion tops.
Makes 4 servings.