Cilantro Lime Shrimp Scampi

Cilantro and lime go hand in hand with this delicious seafood dish. A quick dish that can be prepared in under 10 minutes, it's perfect for any fast-paced menu. Serve with rice and a torn baguette! 

Ingredients 

• ¼ cup unsalted butter – SGC# 054130 

• ¼ cup extra-virgin olive oil - SGC# 065312 

• ¼ cup finely chopped fresh cilantro stems plus 1/2 cup chopped fresh cilantro leaves, divided – SGC# 193201 

• 4 large garlic cloves, finely chopped – SGC# 192922 

• 1 crushed chile de árbol or 1/2 teaspoon crushed red pepper – SGC# 171033 

• 3 tablespoons (1 1/2 ounces) tequila 

• 1 ½ pounds peeled and deveined raw large shrimp, tail-on  - SGC# 477240 

• 1 teaspoon kosher salt, plus more to taste – SGC# 052100 

• ¾ teaspoon black pepper – SGC# 169540 

• 3 tablespoons fresh lime juice – SGC#193238 

• Torn baguette, for serving – SGC# SGC# 665246 

Directions 

Step 1 

Heat butter and oil in a large skillet over medium-high, stirring often, until butter is melted. Add cilantro stems, garlic, and crushed pepper. Cook, stirring constantly, until very fragrant, 1 to 2 minutes. Remove skillet from heat and turn off heat. 

Step 2 

Carefully add tequila to skillet. Return to heat over medium-high; cook, stirring occasionally, until liquid has evaporated, about 1 minute. Add shrimp, salt, and black pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 4 to 5 minutes. Remove from heat. Stir in lime juice and cilantro leaves. Season with salt to taste. Serve immediately with torn baguette.