1/2 C. softened butter
2 Tbsp. cilantro, finely chopped
Zest of 1 Lime
Juice of 1 Lime
Pinch of dry mustard
Pinch of chili powder
1. In a small mixing bowl, combine and mix together all ingredients except the
shrimp or chicken.
(Note: Butter can be kept refrigerated for several days)
Shrimp or Chicken:
12 large raw shrimp, cleaned and deveined or
2 large boneless, skinless chicken breasts
1. In a heavy saute pan over medium heat, add two tablespoons of the
cilantro-lime butter. Heat the mixture until it is hot, but not burning.
2. Add shrimp or chicken, and cook for three minutes on each side.
Add 3 tablespoons of the butter mixture and cook until the butter has melted
and is hot.
Serve over white rice.