Chipotle Shrimp Scampi
Peel and devein 11/2 pounds
large shrimp in shells, leaving tails intact if desired. In a large bowl, toss shrimp with 1/4 teaspoon salt and 1/8 teaspoon black pepper. In a large skillet, heat 2 tablespoons each olive oil and butter over mediumhigh heat. Add shrimp; cook 30 seconds per side. Stir in 1/2 cup amber ale or dry white wine, 2 tablespoons each chipotle hot sauce and
lemon juice, and 3 cloves minced garlic. Cook 1 minute more. Serve over hot cooked rice; top with cilantro.