Title: Baked shrimp with chili-garlic butter
 Categories: Tex-mex, Shrimp, Main dish
      Yield: 4 Servings
 
           SHARRON SOLOMON
           JNSV02B-----
  1 1/2 lb Raw shrimp in shells
    1/2 c  Butter
    1/4 c  Vegetable oil
      8    Cloves garlic -- finely
           Chop
      1    To 3 dried de arbol chilies
           Coarsley crumbled*
      1 tb Fresh lime juice
    1/4 ts -salt
           Green onion tops, slivered
           For garnish
 
  *For milder flavor, seed some or all of the chilies. De Arbol chilies
  are usually sold in cellophane packages, along with other Mexican food
  specialties. They are a small, slender, almost needle-shaped chilie
  with smooth, bright red skin and a very hot flavor. Preheat oven to
  400~. 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 until shrimp
  turn opaque, stirring once. Do not overcook or shrimp will be dry and
  tough. Garnish if desired. Source: Cooking Class, Mexican Cookbook MM
  Format Norma Wrenn npxr56b