1 - 1 1/2 lbspeeled and deveined shrimp(16 or 20 count per pound is optimal)
1 1/2Tbspsoy sauce(reduced sodium)
3 - 5clovesgarlicminced or grated
1 - 2limesjuiced
Heat skillet over MED HIGH heat. Add oil and butter. Season shrimp with salt, pepper, chili powder and cayenne.
Add shrimp to the skillet in a single layer (you may need to cook the shrimp in batches, depending on the size of your skillet). Cook, 2 minutes per side, until pink and golden brown. Transfer cooked shrimp to a plate.
Reduce heat to MED. Whisk together sauce ingredients in a small bowl, then add to the hot skillet.
Stir and let cook a minute or so, until bubbling. Add shrimp back to pan and stir to coat.
Serve with lime wedges and minced cilantro if desired.
If sauce isn't thickening to your liking, mix together 1 Tbsp of water and 2 tsp of cornstarch in a small bowl. Stir into sauce and whisk as it cooks. This will gently thicken the sauce.