• 3/4 cup roughly chopped kimchi (reserve the juice – might be good to add to the shrimp or certainly the next time you make rice)
• 1-1/2 lbs. shrimp, peeled and deveined – tails left on (16-20 shrimp – jumbo) I used medium large which is what I had in my freezer)
• kosher salt to season shrimp (I did not add)
• 3 tbsp. unsalted butter
• 2 large garlic cloves, finely chopped
• 1-1/2 tsp. finely chopped ginger
• 1/2 tsp. red pepper flakes (I did not add as my kimchi was spicy enough)
• lime to finish and serve
• cilantro, chopped (I used green onion slivers as a garnish)
• flaky salt (optional – I did not add)

Pulse the chopped kimchi in a food processor until it resembles a paste. Pat dry the shrimp and season with kosher salt if desired.

Melt the butter in a skillet and stir in the garlic, ginger and red pepper flakes if using. Cook for about 30 seconds and half the shrimp to the skillet in one layer. Cook for a minute and turn over and cook for another minute. Remove from the skillet and set aside. Repeat with the remaining shrimp and then add the reserved shrimp back to the skillet. Stir in  the kimchi to coat the shrimp and cook for 2-3 minutes. Remove from the heat and place on a serving dish. Squeeze a little lime juice and garnish with cilantro (green onion slivers). Season with flaky salt (optional).

recipe by cookingwithauntjuju.com