Today is National Shrimp Scampi Day and Sunday is Cinco de Mayo. Remember, nobody parties like a Gringo!
Mexican Shrimp Scampi with Chipotle Butter
1 stick Butter
4 Chipotles in adobo sauce, pureed
1 tsp dried oregano
1 tsp dried basil
1 tbsp minced garlic (I use Christopher Ranch in the jar)
Kosher salt and fresh-ground pepper, to taste
1/2 tsp paprika
1 tbsp Tajin Mexican seasoning
2 pounds medium shrimp (peeled and deveined)
1 1/2 cups white wine
Juice from one lime, plus wedges for squeezing.
Fresh cilantro, roughly chopped, for garnish
1 tbsp Olive oil
For the Chipotle Butter:
Soften butter at room temperature.
Place in a mixer or in a mixing bowl and whip butter until it is smooth and creamy.
Add pureed chipotle peppers, oregano, basil, garlic, salt and pepper, paprika, Tajin and mix well.
Refrigerate for 4-6 hours.
For the Scampi:
Rinse shrimp under cold water and remove tails, if any, from shrimp. Dry on paper towels.
Sauté the garlic in chipotle butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown.
Add the white wine, then the shrimp. Raise the heat to medium-high and cook for 3 to 5 minutes, stirring frequently.
Season with salt and pepper, to taste.
Add the lime juice during the last minute of cooking. Remove from the heat.
Serve immediately over pasta. Serve with lime wedges, for squeezing and garnish with roughly chopped fresh cilantro.