Pair with Electra and enjoy the sweet, sour, spicy combination.
3/4 cup chopped green onions, divided
1 1/2 lb peeled and deveined large shimp
1 tspn chili powder
2 Tbs. fresh lime juice (about 1 lime)
2 Tbs. butter
1/2 tspn. salt
Heat a large nonstick skillet over medium-high heat. Coat pan with a thin layer of olive oil. Add 1/2 cup green onions; coat onions with cooking spray. Cook 1 minute, stirring occasionally. Add shrimp and chili powder; cook 4 minutes or until desired degree of doneness, stirring occasionally. Remove from heat. Add lime juice, butter, and salt, and stir until butter melts. Sprinkle with remaining 1/4 cup green onions.