Spitfire Shrimp
Ingredients
- 1 lime, juiced
- 2 ounces (1/4 cup) hot cayenne pepper sauce
- 1 tablespoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon crab boil seasoning
- 4 cloves garlic, crushed and chopped
- 2 shallots, chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter, cut into pieces
- 2 pounds jumbo shrimp peeled and de-veined*
- 12 to 15 blades fresh chives, chopped, for garnish
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