Yield: Makes 4 servings

Estimated cooking time: 80 minutes

• 1-1/2 kilo medium fresh shrimp in shells
• 1/2 cup (1 stick) butter
• 1/4 cup vegetable oil
• 8 cloves garlic, finely chopped
• 1 to 3 dried de arbol chilies, coarsely crumbled*
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• Green onion tops, slivered, for garnish

• Preheat oven to 400°F. Shell and devein shrimp, leaving tails attached; rinse and drain well.
  

• Heat butter and oil in small skillet over medium heat until butter is melted and foamy.
  

• Add garlic, chilies, lime juice and salt. Cook and stir 1 minute. Remove from heat.
  

• Arrange shrimp in even layer in shallow 2-quart gratin pan or baking dish.
  

• Pour hot butter mixture over shrimp.
  

• Bake shrimp 10 to 12 minutes or until shrimp turn pink and opaque, stirring once.
  

• Do not overcook or shrimp will be dry and tough. Garnish, if desired.

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