Instructions: In a small mixing bowl, combine and mix together all butter ingredients. Butter can be kept refrigerated for several days.

In a heavy saute pan over medium heat, add two tablespoons of the cilantro-lime butter. Heat the mixture until it is hot, but not burning.

Add shrimp, and cook for three minutes on each side. Add 3 tablespoons of the butter mixture and cook until the butter has melted and is hot.

Serve over white rice.

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