Chili Honey Lime Shrimp

Chili Honey Lime Shrimp

1 1/2 pounds medium to large deveined shrimp
1 tablespoon olive oil to saute shrimp
1 tablespoon unsalted butter to saute shrimp
juice and zest of 2 limes
1 inch piece of fresh ginger, peeled and minced
4  garlic cloves minced
1 teaspoon chili powder
1/4 cup honey
salt and pepper to taste
1 extra lime cut into wedges for garnish (optional)
parsley for garnish (optional)

Clean and devein shrimp. Deveining is removing the intestinal tract, not a vein. Cleaning the shrimp takes the longest amount of time. The shrimp may be deveined and cleaned several hours ahead of time. Set aside in refrigerator. Beginning with limes on down, mix the sauce excluding the garnishes and set aside. Take shrimp from the refrigerator and saute in olive oil and butter for 2 minutes on one side and 2 on the other side. Do not overcook the shrimp otherwise they become tough and chewy. When shrimp are cooked, pour the sauce over the shrimp and stir to coat shrimp. Remove from heat and serve with garnishes over a bed of lettuce or rice. So delicious.