Coconut Curry Shrimp
Heat 2 tbsp butter in a large non-stick skillet over medium-high heat. Add 1-1/2 lbs 16-20 count raw shrimp peeled and deveined and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside. Add 1 finely diced onion and 4 cloves minced garlic to the skillet and stir to cook for 2 minutes. Sprinkle 1 tbsp curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in 1 can (13 1/2 Oz. Size) Coconut Milk, stirring to combine. Add 2 tbsp honey, ¼ tsp kosher salt, and 1 whole lime, juiced, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in 12 whole basil leaves chopped. (Add hot sauce if you want a little kick.) Serve shrimp and sauce over a bed of cooked basmati rice (2 cups Basmati Rice, Cooked According To Package Directions) garnishing with more basil. Delicious!