Spicy Sautéed Shrimp

3 T. unsalted butter

1 T. extra-virgin olive oil

2 clove garlic (peeled and minced)

1 pound large shrimp (16–20 per pound)

3 T. hot sauce

2 T. apple cider vinegar

minced parsley and/or chives (as garnish)

 

Heat butter in a large cast iron skillet or non stick skillet set over medium high heat. Once it melts and begins to foam add oil, and then the garlic. Sauté until the garlic begins to color, about 1 minute. Add shrimp to the skillet and continue to sauté 3 to 5 minutes, or until shrimp just begins to turn pink. Turn off the heat and stir in hot sauce and cider vinegar. Gently stir the shrimp until well coated. Let rest in the warm skillet about 3 minutes, then serve warm garnished with parsley and/or chives.