Name: Shrimp in Buttery Hot Sauce
Yield: 4 Servings
Ingredients: 1¼ pounds large shell-on shrimp, preferably head-on; Kosher salt; ½ cup mild Mexican hot sauce; 1 tablespoon fresh lime juice; 1 teaspoon Maggi liquid seasoning or soy sauce; 1 teaspoon Tajín Clásico seasoning or kosher salt and freshly ground pepper; ½ cup (1 stick) chilled unsalted butter, cut into pieces; 1 cup thinly sliced red onion

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Alex Lau

Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.

Recipe notes