Quick, easy and full of flavor! Great for cooking on a hot summer day (yes, it's 104 degrees here in the Rio Grande Valley)
FIESTA SHRIMP
1 lb fresh or frozen brown gulf shrimp (head on or off)
2 cloves garlic, minced
1/2 tsp. finely shredded lime peel
1/4 c lime juice
2 T olive oil
2 T finely chopped green onion
2 jalapeno peppers, finely chopped
1/2 tsp sugar
1/2 tsp salt
1/4 pepper
To prep shrimp: Peel and devein shrimp. In a medium saucepan bring 4 C water to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally. Rinse under cold running water; drain. Set aside.
To marinate: In a heavy plastic bag set in a medium bowl combine garlic, lime peel, lime juice, olive oil, onion, pepper, sugar, salt and pepper; mix well. Place cooked shrimp in the bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning bag occasionally.
To serve: Drain shrimp, discard marinade. Serve on a bed of lettuce, or with slices of mango or papaya, or straight out of the bag if you just can't wait.
DELICIOUS!
The recipe is for 2 or 3 appetizer servings.
We add a salad, fruit, cottage cheese or whatever to the plate and call it a light, fresh meal.
nutrition: 112 cal/serving 4 g fat (0 sat fat) 2 g carb 18 g protein
