Cook Broccolini in boiling water for 2 minutes or until nearly tender; drain.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onions and ginger; sauté 1 minute. Add shrimp, salt, and Broccolini; sauté 4 minutes or until shrimp are done. Stir in Shrimp Butter; cook for 30 seconds or until butter melts. Serve over rice.
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As a seafood lover I make this recipe time and time again when hosting friends for dinner or if I'm just home alone. Because the only garnish is the shrimp butter, all of the natural flavors of the shrimp and the broccolini are preserved and you leave your meal feeling satisfied but not stuffed.
Tips: Making the shrimp butter is a must. Make sure to pay attention to the serving size, otherwise you'll eat more calories than you bargained for. I recommend adding a balsamic dressing salad if you're still hungry. If you have leftovers, try to eat them the next day. Wine paring rec: Your favorite Riesling.
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