Doc Ford’s Yucatan Shrimp 

4 Tablespoons of Unsalted Butter                           Salt and Fresh Pepper to Taste

1 Large Clove of Garlic - Minced                             Juice of Two Large Limes

1 Tablespoon of Indonesian Sambal                        1 Teaspoon Minced Jalapeno

2 Tablespoons Chopped Cilantro                             1 Pound Large Shell-on Fresh Shrimp

1. In a small saucepan, set over low heat and melt 1 tablespoon of the butter and add the garlic.  
   Sautee for two minutes.
2. Add the remaining three tablespoons of butter.  When melted, stir in the lime juice, Sambal,
   salt and pepper.  Turn off the heat and allow to rest.
3. Bring a large pot of well salted water to a boil and add the shrimp. Cook for 2 minutes or until they are firm and pink.  Drain very well into a colander.
4. In a large bowl, toss the shrimp with the chili sauce/ broth.  Add the jalapeno and cilantro and toss.   Serve in bowls with crusted bread.
5.