I sautéed a pound of shrimp in 1 tsp of butter mixed with 1 tbsp olive oil for 4 minutes.

When finished, I coated with the sauce and let it simmer about one minute.

The picture doesn’t do it justice.

My son said it looks like mac and cheese.

Next time I make it – and I WILL make this again! – I will separate the shrimp and make it more attractive like they do at the restaurant.

It wasn’t quite spicy enough for me, so I drizzled a little more srirachi over the top.

YUM