How to Make It
In a large sauté pan, over high heat combine the oil and butter. Sauté the shrimp and season with salt and pepper.
To serve, place 1/4 cup of the Thai Spiced Eggplant in the center of a plate. Arrange three of the sautéed shrimp on top and nap with 1/4 cup of the sauce. Garnish with chiffonade of cilantro leaves.