May 2, 2012
6 tablespoons butter, divided
1 bunch cilantro, chopped fine, divided
2 ears corn, cut from the cob
Sea salt and freshly ground black cracked pepper, to taste
1 tablespoon lime juice
3 cloves garlic, peeled, minced
1 pound shrimp, peeled
3 tablespoons Nicholas Gin
2 cups cooked rice
1 Melt 2 tablespoons butter until browned in a large saute pan over high heat. Add 2 tablespoons cilantro, corn, salt and pepper to taste. Cook for 2-3 minutes. Place in a bowl and set aside.
2 Brown remaining 4 tablespoons butter in saute pan over medium-high heat. Add lime juice, 4 tablespoons cilantro, garlic and shrimp. Season with salt and pepper. Saute until the shrimp are cooked all the way through and coated well with cilantro. Place shrimp in a bowl and set aside. Deglaze the pan with gin. Pour this liquid onto the shrimp and mix gently.
3 To serve, mound shrimp in the center of a platter. Surround the shrimp with corn. Surround the corn with cooked rice.
Nutrition information per serving: 404 calories, 42% calories from fat, 19 g fat, 11 g saturated fat, 227 mg cholesterol, 34 g carbohydrates, 24 g protein, 827 mg sodium, 2 g fiber