Roasted Shrimp with Chile and Lime Butter Sauce

2 lbs. jumbo shrimp, peeled and deveined
kosher salt
olive oil
4 Tbsp. butter
1 shallot, minced
2 cloves garlic, minced
1 Tbsp. tomato paste
1 Tbsp. Santa Fe Seasons Red Chile Lime Seasoning
1/2 cup white wine
1 tsp. lime zest
2 limes, juiced
1 Tbsp. chopped cilantro

Rinse the shrimp with cold water and pat dry. Season with salt.
Heat a cast iron skillet over medium heat.
Add enough olive oil to coat the bottom.
Once hot, place half the shrimp in the skillet in an even layer.
Cook until pink and tender, about 2 minutes per side.
Repeat with remaining shrimp and transfer to a plate.
Add the butter to the skillet and melt. Add shallot and cook a minute or two to caramelize.
Add the garlic and cook another 30 seconds.
Add tomato paste and chile lime seasoning and whisk to combine.
Add wine, zest and lime juice. Stir well and simmer 1-2 minutes.
Add the shrimp back into the pan and toss to coat
Garnish with cilantro and serve.

Click here for Santa Fe Seasons Red Chile Lime Seasoning