Ingredients for 4 servings:
1. 1 lb large shrimp, peeled and deveined
2. 1/2 medium onion, finely chopped
3. 1 stalk celery, finely chopped
4. 1 -2 finely chopped jalapeno
5. 1/4 cup finely chopped cilantro
6. 2 tablespoons minced garlic
7. 1 -2 tablespoon fresh lime juice, to taste
8. 1/4 cup butter
9. 2 tablespoons flour
10. 1 (8 ounce) bottle clam juice or 1 cup broth, made from the shrimp shells
11. 1/2 teaspoon salt
12. 1/2 teaspoon pepper
13. Tabasco sauce

Directions:
1. Melt butter in a large skillet over medium heat.
2. Stir in flour and cook 3 minutes, stirring constantly, to make a golden brown roux.
3. Add onions, celery, jalapeno and garlic.
4. Cook 3 minutes.
5. Gradually stir in clam juice (or shrimp broth).
6. Add cilantro, salt and pepper.
7. Cook 1 more minute.
8. Add shrimp and toss to coat.
9. Cover skillet and cook 3 minutes, or until shrimp is pink and no longer translucent.
10. Remove from heat, add lime juice and season to taste. (Tabasco is our preferred seasoning)
11. Serve immediately with cooked rice or angel hair pasta.