Buffalo Parm Peanut Shrimp

INGREDIENTS:

16 tiger or jumbo shrimp, peeled and deveined

1/4 cup Franks Red Hot

1 tsp + 3 tbsp butter

1/4 cup fresh grated Parmesan cheese

1/4 cup of crushed unsalted roasted peanuts

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PROCEDURE:

In a large non-stick skillet, heat 1 tsp of butter over medium heat. Add the shrimp and cook until just done, 2-3 minutes per side. Remove from the pan.

Add the Red Hot and remaining butter to the pan, melting the butter over medium heat and stirring to create a sauce.

Once the sauce has been formed, add the shrimp back in and toss to coat.

Remove from heat, add the Parm and toss to coat.

Serve 4 shrimp to a serving, and top each serving with a generous sprinkling of crushed peanuts.

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NOTES:

SWITCH IT UP: Replace the fish with chicken cutlets and adjust cooking time as needed.

ADD SOME CARBS: Serve with a side of cooked, cooled and reheated brown rice or quinoa - best cooked in broth.