Fans of Sriracha beware! This recipe is to-die-for delicious in all its spicy glory… and oh so simple. As much as I would like to, I can’t take credit for it though. My hair stylist, who has her own food blog called Ribs, Candy and Cake, told me about it the other day as we were discussing what we were going to make for dinner on such a cold winter day. I mentioned that I was on the hunt for a great shrimp recipe and she told me about this one, which she originally found in Bon Appetit.

It is meant to be eaten as an appetizer with fresh baguette or served over warm artichokes, as recommended by the magazine. But I, feeling slightly self-indulgent this weekend, decided to make it as a main and served it over basmati rice. It was so fantastic that I thought I would pay it forward and share it with all of you. Enjoy!

2 tbsp. butter
6 tbsp. Sriracha
3 cloves garlic, minced
1 lb. shrimp (supposed to be with heads on, but I made mine with the raw, peeled variety)
1 tbsp. lemon zest
2 tbsp. fresh basil, finely chopped
2 tbsp. fresh mint, finely chopped
Juice of half a lemon

Whip together butter and Sriracha and melt in skillet. Add 3 cloves of garlic and saute for a minute or two. Add shrimp and when they are almost done, add lemon zest, basil and mint. Toss in skillet until herbs are slightly wilted.

Although the original recipe didn’t ask for this, I finished the dish off with the juice of half a lemon.

Serve as desired – with bread, over rice, etc.