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Spicy Chili Garlic Butter Baked Shrimp

Created by Kchurchill5 on February 6, 2012

1 1/2 pounds extra large shrimp, peeled, deveined, tails on or off (I leave them on for this dish served as an appetizer)
1/2 cup butter, unsalted
1/4 cup vegetable oil (NOT olive oil)
8 cloves garlic, chopped
1 to 3 de Arbol chilies, crumbled (they are dried chilies); I used 3, but if you like less heat, use 1 or 2

1 lime, cut in half (1/2 squeezed over the shrimp; and the over half cut in small wedges)
Pinch of salt
Pepper
Garnish --- scallions

Step 1: Sauce ... In a small microwave bowl or measuring cup, add the butter, oil, chilies, and garlic - cover with plastic wrap, and cook 1 1/2 minutes on medium heat. Remove and let it set for 10 minutes.
Step 2: Shrimp ... Bring the shrimp to room temperature (to take the chill off) and season lightly with salt and pepper.
Step 3: Bake ... Preheat the oven to 400 degrees. Add the shrimp to a shallow baking dish or pie plate and pour the sauce over the shrimp; lightly toss. Bake 10-15 minutes on the middle shelf until the shrimp begin to curl and turn pink.
Step 4: Serve ... Squeeze 1/2 the lime over the shrimp and garnish with diced scallions and remaining lime wedges; but, make sure you have plenty of crusty bread to soak up the sauce. Great served as an appetizer. ENJOY!