Ingredients:
pastured butter - 2 Tbsp
extra virgin olive oil - 1 Tbsp
chipotle chili pepper in adobo - 3, pureed
garlic cloves - 3, minced
raw wild-caught shrimp - 1 pound, peeled and deveined
freshly squeezed lemon juice - from 1/2 lemon
fresh mint - 2 Tbsp, minced
fresh basil leaves - 2 Tbsp, minced
Preparation:
In a medium skillet over medium heat, melt butter. Add olive oil and chipotle puree; stir with a whisk to combine.
Add minced garlic and saute for 1-2 minutes.
Add shrimp, toss in chipotle butter and cook for about 3 minutes on each side or until opaque.
Stir in lemon juice, mint, and basil.
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