Start by melting the butter over medium heat. Stir in the jalapeño and garlic and gently sauté until the peppers are starting to sweat.

While they are cooking, rinse the shrimp and make sure all the mud veins have been removed. Lay on towels to dry.

When the pepper have started to sweat, stir the lime juice and sriacha into the sauce. Simmer gently for about 2 - 3 minutes to meld the flavors.

Stir in the salt.

Increase heat to medium-high. Place the shrimp in the sauce and simmer, gently shaking the pan for about 2-3 minutes.

Turn each shrimp and cook again, shaking the pan.

Once they have turned pink, remove from the heat. You don't want to over-cook them. They will be rubbery. This is when you stir in the cilantro.

Serve in bowls with plenty of sauce and a big piece of crusty bread.