Vadouvan And Orange Shrimp

1. 1

   Melt butter in a 12-inch heavy skillet over medium heat and cook until butter gives off a nutty fragrance and is golden brown, about 2 minutes.

2. 2

   Add juice and vadouvan, then increase heat to medium-high and boil, swirling skillet occasionally, until liquid is syrupy and reduced by about half, about 2 minutes.

3. 3

   Toss shrimp with 1/2 tsp salt. Add to skillet and saute until just cooked through, about 5 minutes. Remove from heat and stir in lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.