Smoked Shrimp Toast with Pique Cowboy Compound Butter

1: Pique cowboy compound butter: finely slice 1/4 cup cilantro, small dice one yellow onion, and 4 cloves of garlic. In a skillet on medium high, add in one metric glug of vegetable oil, and sauté the onions and garlic until fragrant. Season with a peeeench of salt and stir in 1/2 cup of any vinegar-y acidic hot sauce (I’m using @hotdropsauce ) and reduce the mixture for about a minute or until glossy and coating the onions- remove from heat and allow to cool. In a food processor add in the onion mixture, 1/2 lb of butter, the cilantro, a squeeze of lime, hella pepper, a peench of salt, and the zest of one orange, one lemon and one lime. Pulse until combined and smooth. Check for seasoning, you don’t want it too salty but it should be acidic, spicy, and a little salty :)

2: Lé shrimps- devein by taking a thin steak knife or toothpick, pierce through the back of the shrimp near the shell and pull out the poop line. Once you’ve done this for all the shrimp, toss with one metric sprinkle of achiote and ancho powder, and toss. Over some hot a$$ charcoal, grill the shrimps for a few minutes each side or until you see some good char and some bubbles start steaming out from Lé head. Remove from heat and toss with a spoonful of the compound butter, salt, and a squeeze of lime. Peel and eat as needed.

3: Lé build: on a piece of toasted sourdough spread a thin-ish layer of the compound butter, the peeled shrimp, a little bit of cilantro, Fresno pepper and lime salad, and some fresh pepper. And maybe some extra hot sauce if ur built like that 🫶🏽 love y’all, drop a 👨🏽‍🍳💋 if you got this far