Chipotle Shrimp Scampi

Thaw shrimp, if frozen. Peel and devein 11/2 pounds large shrimp in shells, leaving tails intact if desired. In a large bowl, toss shrimp with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

In a large skillet, heat 2 tablespoons each olive oil and butter over medium-high heat. Add shrimp; cook 30 seconds per side.

Stir in 1/2 cup amber ale or dry white wine, 2 tablespoons each chipotle hot sauce and lemon juice, and 3 cloves minced garlic. Cook 1 minute more. Serve over hot cooked rice; top with cilantro.