Spitfire Shrimp

I'm still on the fence about these shrimp. Anita loved them, but I thought they were just OK. This actually is an hors d'oeuvre recipe, but I served the shrimp over rice with roasted asparagus on the side.

Ingredients for the seasoning:

• 1 lime
• 1/4 cup hot pepper sauce (such as Frank's)
• 1 T ground cumin
• 1/2 t red pepper flakes
• 1 T crab boil seasoning

Ingredients for the shrimp:

• 4 cloves garlic, chopped
• 2 shallots, chopped
• 1 T extra-virgin olive oil
• 2 T butter
• 2 pounds shrimp peeled and deveined. I used 26-30s.
• 12 blades of chives, chopped, for garnish

1. Combine the ingredients for the seasoning in a bowl.

2. Preheat large skillet over medium high heat.

3. Quickly saute garlic and shallots in oil and butter for 1 minute. Add shrimp and cook for 3 minutes, tossing and turning often until shrimp are pink and firm.

4. Dump shrimp into seasoning blend and toss to coat.

5. Garnish with chives.