Directions

1. 1

   Pat the shrimp completely dry using paper towels. Divide them between two shallow baking dishes or pie pans, arranging them in a single layer so they lie flat and do not overlap. Set aside.

2. 2

   Heat two large skillets over medium heat for 1 to 2 minutes until warmed through. Add 1 teaspoon of butter to each skillet, then increase the heat to high. Once the butter foams and subsides, carefully invert one pan of shrimp over the first skillet, allowing all the shrimp to fall into the hot pan at once. Repeat with the second pan of shrimp and the other skillet.

3. 3

   Let the shrimp cook undisturbed for about 2 minutes, until the undersides turn golden brown and opaque. Add the remaining 1 teaspoon of butter to each skillet, then turn off the heat. Using tongs, flip each shrimp over and allow them to cook for 1 minute more in the residual heat of the pans, until the shrimp reach an internal temperature of 145°F.

4. 4

   Divide the ginger, lime juice, lime zest, sliced mint, and sliced basil evenly between the two skillets, adding half to each. Gently toss the shrimp in each pan to coat them evenly with the aromatics and citrus.

5. 5

   Distribute the shrimp and pan juices evenly among four serving plates or transfer to a platter. Serve immediately while hot, or allow to cool to room temperature and serve chilled.