Ingredients
1/2 cup Olive Oil
12 Large Shrimp, peeled and de-veined
4 tablespoons Unsalted Butter
1/2 cup Thinly Sliced Garlic
1 Scotch Bonnet Chile, stemmed seeded and minced
3/4 cup Chicken Stock
1/3 cup Fresh Lime Juice (best if Key Lime)
2 tablespoons Spanish Dry Sherry
1/2 cup Coarsely Chopped Cilantro
1/2 cup Coarsely Chopped Italian Parsley
1 dash Kosher Salt and Pepper to taste
1 Small ripe tomato
Preparation
Heat the oil in a large skillet over medium - high heat. Add the shrimp and cook, flipping them once, for 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a warm bowl.
Turn the heat down to low and melt the butter. Stir in the garlic and chile and sauté until fragrant for 40 to 60 seconds.
Turn the heat back up to medium - high. Add the chicken stock, lime juice, sherry, herbs and salt and pepper, and stir well. Cook for 5 to 6 minutes to reduce the liquid until thick enough to blend the flavors and coat the back of a spoon.
Gently stir in the chopped tomato and cook for another 2 minutes. Add the shrimp and turn off the heat.
