4 tablespoons unsalted butter 1 large clove garlic, minced 2 limes, juiced 1 tablespoon Indonesian sambal Kosher salt to taste, fresh ground pepper to taste 1 pound large (fresh) unshelled shrimp 1 teaspoon jalapeno, seeded and chopped (optional) 2 tablespoons chopped cilantro
In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes. Add remaining 3 tablespoons of butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and all the sauce to rest.
Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
In a large bowl, toss the shrimp and chill sauce. Add jalapeno if desired, sprinkle with cilantro and toss again.