You might think of shrimp scampi as an Italian classic, but this seafood can surf with Tex-Mex flavors just as easily and just as deliciously! South-of-the-Border Scampi fully embraces the flavors of the borderlands, infusing each bite of the sweet and savory shrimp with the spice and brightness you’re hoping to taste. It even replaces the traditional white wine with a heady, hoppy ale to really bring that south-of-the-border shimmer to your tastebuds. Simple to make and ready in 15 minutes, South-of-the-Border Scampi makes dinner easy and easy to love!

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  • 1 1/2 pounds large shrimp, fresh or frozen, peeled and deveined
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup amber ale or dry white wine
  • 2 tablespoons chipotle hot sauce
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • rice, cooked and hot
  • fresh cilantro, chopped


Step 1 –If frozen, thaw the shrimp.

Step 2 –In a large bowl, toss the shrimp with salt and pepper.

Step 3 –In a large skillet, heat the olive oil and the butter over medium-high heat.

Step 4 –Add the shrimp and cook for 30 seconds per side.

Step 5 –Stir in the amber ale, hot sauce, lemon juice, and garlic.

Step 6 –Cook until the shrimp is cooked through to 145 degrees F internally and the garlic is fragrant, about 1 minute more.

Step 7 –Serve the shrimp over the rice garnished with cilantro.