Recipe - Devils Shrimp

One fourth cup Unsalted butter
One fourth cup Olive oil
6 lg or
12 Cloves (small) garlic;
finely minced
2 pound Medium shrimp; shelled,
deveined; tails left on
2 tablespoon Caribe (crushed N. New
Mexico hot red chile)
1 teaspoon Salt (or to taste)
One half cup Freshly grated parmesan
cheese

For a superquick, palatepleasing, devilishly hot dishserve this! Melt
butter in oil in a large, heavy skillet. When butter is melted and hot, add
garlic and let sizzle, reducing heat before garlic starts to brown. Add
shrimp and sprinkle with half each of the caribe and salt; cook about 3
minutes or until shrimp barely begins to turn pink on bottom. Then turn
shrimp over, sprinkle with remaining caribe and salt and cook 23 minutes
longer or until shrimp are pink but still juicy. Taste and adjust
seasonings. Sprinkle with cheese; let stand until cheese starts to melt,
then serve at once on warmed plates. Makes 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.