Jumbo Shrimp with Garlic and Chile Butter

• 1/4 cup olive oil
• 20 jumbo shrimp (about 2 pounds), shelled and deveined
• Kosher salt
• Freshly ground pepper
• 4 garlic cloves, thinly sliced
• 2 dried chiles de arbol, stemmed and chopped
• 1 cup clam juice
• 4 tablespoons cold unsalted butter, cut into cubes
• 1 cup cherry tomatoes, halved
• 3 tablespoons fresh lemon juice
• 1/4 cup coarsely chopped cilantro leaves
• 2 tablespoons snipped chives

1. In a large skillet, heat 3 tablespoons of the olive oil.
2. Season the shrimp with salt and pepper.
3. Add the shrimp to the skillet and cook over moderately high heat until lightly browned, about 3 minutes per side.
4. Transfer to a plate.
5. In the same skillet, heat the remaining 1 tablespoon of olive oil.
6. Add the garlic and chopped chiles and cook over moderately low heat, stirring, until softened, about 1 minute.
7. Add the clam juice and bring to a boil.
8. Simmer over moderate heat until the broth has reduced by one-fourth.
9. Whisk in the butter a few cubes at a time until incorporated.
10. Add the tomatoes and shrimp and simmer until the shrimp are just cooked through, about 2 minutes longer.
11. Stir in the lemon juice, cilantro and chives and serve.

olive oil, jumbo shrimp, kosher salt, freshly ground pepper, garlic, arbol, clam juice, cold unsalted butter, cherry tomatoes, lemon juice, cilantro leaves, chives

Taken from www.foodandwine.com/recipes/jumbo-shrimp-with-garlic-and-chile-butter (may not work)