We have vacationed on Sanibel Island for more years than I care to remember. Last summer I learned about the Doc Ford series by Randy Wayne White. In one year I read all 26 books! This summer we finally ate at the Doc Ford's restaurant on Sanibel Island. I had the Yucatan Shrimp and loved it. I am so happy to be able to recreate it at home and dream of Sanibel! The recipe can be found here.
- 4 tablespoons of melted butter
- 1 large garlic clove minced. (I just used some minced garlic I had bought)
- The juice of 2 limes
- 1 tablespoon of Indonesian sambal. Preferably sambal oelek, but Huy Fong. (I purchased this at my local Fresh Market)
- 1 pound of large, fresh, shell on shrimp. (I enjoy using the huge grilling shrimp from Fresh Market.)
- 1 teaspoon of jalapeno, seeded, and chopped. (Optional)
- 2 tablespoons chopped cilantro
- In a small saucepan over low heat, melt one tablespoon of butter. Add the garlic and cook for 2 minutes.
- Add the remaining 3 tablespoons of butter. When it melts stir in the lime juice and the chili sauce. Turn off the heat and allow the sauce to rest.
- Bring a large pot of well-salted water to a boil. Add the shrimp and cook fir 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander.(I just cook the shrimp for a few minutes in a pan with the sauce. I also sometimes peel the shrimp before cooking if I don't want a messy meal.)
- In a large bowl toss the shrimp and chili sauce. Add the jalapeno and cilantro. Toss again. Enjoy. (I enjoy serving this with some sour cream drizzled on top.)