Hawaiian Sriracha Garlic Shrimp

INGREDIMENTS:
2 lbs 16-20 U Shrimps, head off, shell on and butterflied (the bigger the shrimps, the better!)
Butter (any kine)
Minced garlic to taste
Sriracha Chili Sauce
Worcestershire sauce (optional) . . . personally, I no use this
Optional - baste flower and then cook up.

Directions:
1. In pan #1 - Put butter & garlic in pan, put shrimp in butter.
2. In pan #2 - Put Olive oil in pan and heat, add onions & mushrooms.
3. In pan #2 now add sriracha over the mushrooms and stir up.
3. Mix together and your good to go.






2. Over medium heat, melt 1/2 stick butter with 1 tablespoon Olive Oil. Add a heaping spoonful of garlic and begin to saute' 20-30 seconds. Add shrimp in a single layer and allow to fry 1-1/12 min. depending on the size of shrimp







3. Flip shrimp over and cook for another 30 seconds before adding 1/4 cup Chicken Stock, 1/8 tsp salt, 3-5 dashes of Worcestershire sauce, black pepper, squirt of lemon juice and 2 squirts of sriracha sauce. Toss together another 30 seconds and pull off the heat immediately. Repeat process with remaining shrimp until all is cooked.






4. Serve over rice with extra lemon on the side for the perfect Hawaiian shrimp truck experience. Must be eaten with hands, sucking the delicious garlic butter off before peeling and shoving rapidly into your waiting mouth.




COOKING NOTES:
1. I had a small pan at my sister’s house so I did this recipe in 3-4 batches. But you can easily do it in 2 if you have a bigger skillet. This is all to your taste, if you don’t like spicy, go easy on the pepper sauce and vice verse. I was cooking to my family’s taste.
2. Don’t over cook the garlic! It shouldn’t be crispy by any means. It should be soft, sticky and a bit nutty.
3. It occurred to me after the fact, but some sliced scallion would be dead nice with all this shrimpy butter goodness.
4. If you aren’t a rice eater, get some bread and toast it up nice and crispy to dip into the gorgeous butter broth.