This recipe is very quick, couldn’t be easier, and is both delicious and nutritious! I serve it three different ways, because you’ll want this repeatedly in your rotation, and you can easily change it up so it never gets boring. Above you can see me serving it with avocado in a wrap, and below either on its own or on a salad.

The hot sauce I use is mild and from our farmer’s market. Our version of this doesn’t read as spicy so much as flavorful, but you may want a hotter hot sauce. Also note that the spice level is compensated somewhat by the butter toning it down.

These are Argentinian shrimp, available at Trader Joes or Costco. We share a pound of shrimp between two or three of us.

Hot Buttered Shrimp Recipe

1 lb of shrimp (thawed, peeled, deveined)
1 Tablespoon olive oil
sea salt
2 Tablespoons of organic butter
1 Tablespoon hot sauce

1 ripe avocado (for serving)
1 head of butter lettuce (optional) for serving

Warm the olive oil in a large skillet over medium high. Add the shrimp, sprinkle with salt, and cook undisturbed for about 3 minutes until the under side is beginning to golden. Flip the shrimp and sprinkle salt on the other side, and cook until opaque, another minute. Pull off the heat. Add the butter and hot sauce, and stir we, coating the shrimp.

Serve with avocado drizzled with every bit of the sauce, either on their own, in lettuce leaves for wraps, or on chopped lettuce for salad.

Yum! Enjoy!