Jalapeño Lime Butter
Makes ½ cup
  • ½ cup unsalted butter, softened
  • ½ teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ½ jalapeño pepper, seeded and finely minced
  1. In a small bowl, stir together all ingredients until well combined. Cover and refrigerate for up to 2 weeks. Let butter come to room temperature before serving.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/savannah-shrimp-boil-recipe/