Let there be shrimp! —and lots of it for the fun feast it always is... A zesty, easy-vibe weekday/ weekend lunch to movie night get-togethers, regardless of the style. Warm blissed Chili Lime Shrimp, fanfare-free, one lime serves two, and enjoy with loosely torn and lightly toasted sourdough bread drizzled with a favourite Evoo. Have a magical week! Recipe after the jump.
~ Floating ~ into Monday with 𝄟🎷:)...
(Serves 2)
1 pound large wild shrimp (peeled and deveined)
1 juicy lime (organic)
3 tablespoons extra-virgin olive oil
2 garlic cloves (crushed)
1 teaspoon chili powder
pinch of Old Bay Seasoning
1/4 teaspoon fine iodized salt
1/4 teaspoon ground cayenne pepper
1/4 cup scallion (finely chopped)
Zest and juice the lime into a large bowl.
Add and whisk together the olive oil, garlic, chili powder, Old Bay seasoning, salt and cayenne pepper.
Add the shrimp to the marinade (above), toss, cover and chill for 30 minutes in the refrigerator.
After 30 minutes, heat a large pan over medium-high heat. Add the shrimp and cook for 5 minutes, tossing after 3 minutes to the other side.
Add the scallion, give a final toss, off the heat and remove the shrimp from the pan.
Serve immediately. 🦐
