Broiled Garlic and Lime Shrimp

• 2 pounds large shrimp in their shells
• 12 garlic cloves, peeled
• 1 stick (4 ounces) unsalted butter, melted and kept warm
• 2 serrano chiles, seeded and minced
• 1/4 cup minced cilantro
• 1 tablespoon fresh lime juice
• Kosher salt

1. Using a paring knife, slit each shrimp down the back through the shell; remove the dark intestinal vein.
2. Spread the shrimp open and flatten them out.
3. Arrange the butterflied shrimp in a single layer on a rimmed baking sheet, shell side down.
4. In a saucepan, cover the garlic with water and simmer until softened, about 20 minutes; add more water if necessary.
5. Drain and let cool, then finely chop.
6. In a bowl, combine the garlic, butter, serranos, cilantro and lime juice.
7. Brush the shrimp with the mixture; season with salt.
8. Preheat the broiler.
9. Broil the shrimp for 3 to 4 minutes, or just until cooked through.
10. Transfer the shrimp to a platter and drizzle with any remaining butter.
11. Serve with lots of paper napkins.

shrimp, garlic, unsalted butter, serrano chiles, cilantro, lime juice, kosher salt

Taken from www.foodandwine.com/recipes/broiled-garlic-and-lime-shrimp (may not work)