Southwest Luncheon Shellfish

1/2 c. unsalted butter, chilled
1/2 c. fresh lime sauce
3 tbsp. vegetable oil
1 1/2 lbs. med. shrimp, shelled & deveined
Garnish with cilantro, coarsely chopped

Cut chilled butter into 8 pieces. Boil lime juice in small saucepan over medium-high heat until reduced to about 2 tablespoons. Remove from heat. Whisk in 2 pieces of butter, 1 at a time. Place pan over low heat and whisk in remaining butter, 1 piece at a time. Pour sauce into small bowl. Heat oil in heavy large skillet over medium-high heat. Add shrimp and stir-fry until just pink. Transfer to serving dish. Pour sauce over shrimp and sprinkle with chopped cilantro. Serve with warmed corn tortillas and sliced avocado if desired. Serves 6.