This cilantro shrimp recipe comes from one of my favorite restaurants in Park City.
I read about it in a local cookbook called Park City--A Taste Of Past & Present. Our local supermarket sells great frozen Caribbean shrimp in 2 pound bags that are handy to keep in the freezer and great to have when you want to whip up a quick and simple meal. I just made this sauce recently and made a few changes from the original.
The original recipe called for 4 tablespoons of butter and the addition of white wine, but after making it and experimenting a bit, I found that my family and I preferred it with a bit more butter and with no white wine. Feel free to deglaze the pan with white wine, if you'd like, but know that it isn't a necessary step to have a really tasty meal. I hope you enjoy it.