1/3 c. fresh lime juice
1/2 c. (1 stick) chilled butter, cut into 8 pieces
4 tbsp. chopped fresh cilantro
3 tbsp. corn oil
2 lbs. uncooked med. shrimp, peeled and deveined

Boil lime juice in heavy small saucepan over medium-high heat until reduced to 2 1/2 tablespoons, about 2 minutes. Remove from heat and whisk in 2 butter pieces, one at a time. Set pan over low heat and whisk in remaining butter pieces, 1 piece at a time. (If sauce breaks down, remove from heat and whisk in 2 butter pieces.) Remove from heat, then whisk in 3 tablespoons cilantro.

Heat oil in wok or heavy large skillet over medium-high heat. Add shrimp (in batches if necessary) and stir fry until just opaque, about 3 minutes. Transfer shrimp to serving platter. Pour sauce over and garnish with remaining cilantro. (This is also a wonderful grilling sauce for shrimp kabobs.)