Did you make yourself a batch of Island Adam’s Yucatan Shrimp and wonder what to do with the left-over butter? Do what I do:
Put it in a container in the refrigerator and use it in place of butter until it’s gone. I use it for searing steaks, fish, and other seafood and also for sauteing vegetables. It adds a little something where you normally use a pat of butter. You can strain the Yucatan Butter before storage, or leave all the good stuff in there (less any rogue shrimp shells) for an added kick. Pictured is a filet seared with some Yucatan Shrimp butter (bottom of pic). It’s as good as it looks.