Shrimp New Orleans

With a kid at Tulane, this dish is an ode to Ruby. Simple, savory, yummy and perfect for summer. I recommend using Kerrygold as good quality butter is vital to this dish. I have heard that cooking the shrimp in their shells adds more flavor but haven’t yet tried that as more work for my “customers”. Serve with salad and rice or baguette to soak up the sauce. For more heat, add red pepper flakes like I did.