Gin-and-Lime Shrimp

For this gin and lime shrimp, peel and devein the shrimp, then pat dry with paper towels. Season lightly with salt and pepper.

Grate the zest of one lime and squeeze the juice from both limes. Keep zest and juice separate.

Finely chop the garlic and slice the chili into thin rings or strips.

Heat the olive oil in a large skillet over medium-high heat and cook the shrimp in a single layer for 1-2 minutes on one side, until they turn pink.

Add the garlic and chili and stir for another 30-45 seconds so they become fragrant but don't burn.

Pour in the gin and let it bubble vigorously for 1-2 minutes. If you like, carefully flambé and allow the flame to die out on its own, or simply let the alcohol cook off without lighting it.

Stir in half of the lime juice, reduce the heat to medium, and add the cold butter. Swirl the pan so the sauce emulsifies and slightly thickens.

Sprinkle with lime zest and season with the remaining juice, adding salt and pepper to taste if needed. Once the shrimp are opaque and tender, remove from the heat immediately.

Serve hot, sprinkle with chopped cilantro, and add lime wedges for squeezing.

Serve with crusty bread or lightly steamed rice, as desired.