Shrimp in Buttery Hot Sauce

Ingredients

• 1¼ pounds large shell-on shrimp, preferably head-on
• Kosher salt
• ½ cup mild Mexican hot sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon Maggi liquid seasoning or soy sauce
• 1 teaspoon Tajín Clásico seasoning or kosher salt and freshly ground pepper
• ½ cup (1 stick) chilled unsalted butter, cut into pieces
• 1 cup thinly sliced red onion

Steps

1. Cook shrimp in a large pot of boiling salted water just until opaque, about 30 seconds. Transfer to a paper towel–lined baking sheet and let drain.
2. Bring hot sauce, lime juice, Maggi seasoning, and Tajín seasoning to a gentle simmer in a large skillet over medium-low. Whisking constantly, gradually add butter a few pieces at a time. Whisk until all butter is incorporated and sauce is emulsified. Add shrimp and cook, tossing gently and adjusting heat as needed to keep sauce just below a simmer, until cooked through, about 5 minutes.
3. Serve on top of onion on a platter.