- 8 Tbsp butter, unsalted, softened
- 4 tsp garlic, minced
- 2 tsp parsley, chopped
- salt, to taste
- pepper, to taste
- 4 Tbsp Sriracha Thai chili sauce ( I recommend using half the amount of Sriracha to start and adding more as desired).
- 16 shrimp, peeled and deveined, tail on
In a saute pan over medium heat, begin melting the butter. Add garlic and cook about 2 minutes. Add parsley, salt, pepper and Sriracha; combine.Add shrimp and cook about 3-4 minutes before flipping shrimp and cooking another 3 minutes. If using raw shrimp, shrimp will change from clear/blue color to a solid white flesh with orange colorings.