This sauce is built for shrimp, with enough lime and heat to cut through butter and turn a quick weeknight dinner into something bright. The shrimp cook in minutes while you warm the sauce and set the table.

Serves 2. 20 minutes, 15 at the stove.

About 320 calories a serving, 46 g protein, 4 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 2 tablespoons butter in a large skillet over medium-high heat until it foams, then add 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Raise heat to high, add 1 pound large shrimp, and cook, stirring often, until pink and just cooked through, about 4 to 5 minutes; season with salt and pepper.5 min
3. Pour the entire 10.4 ounce bottle of cilantro jalapeno lime sauce into the pan and stir to coat the shrimp, then cook for 1 minute until heated through.2 min

Note Swap shrimp for firm white fish fillets cut into bite-sized pieces. Leftovers keep refrigerated for up to two days and reheat gently. Serve over white rice or with warm tortillas and lime wedges on the side.