Garlicky Shrimp

By amandavthokie

Ingredients

• 1 1/2 to 2 pounds extra large shrimp (21-25 shrimp per pound), deveined.
• 1/4 cup olive oil
• 1 jalapeno, seeded
• grated lime zest from one lime
• 5 tbs. lime (from approximately 3 limes)
• 6 garlic cloves (yes, I mean 6)
• 1/2 tsp. ground cumin
• 1/8 tsp. cayenne pepper
• 1/2 tsp. salt
• 1 tbs. cilantro
• Sugar

Details

Servings 1
Adapted from bigboldbeautifulfood.blogspot.com

Preparation

Step 1

My food is like my family and friends ... big, bold, and beautiful. This is assertive but not arrogant food, well-seasoned and balanced in flavors and textures.

Woven into my life's journey, food marks events both big and small. Each recipe encapsulates memories of good people, good places, and good times.

If you're marinating shrimp for less than 30 minutes, put all the ingredients except the shrimp and sugar in the blender and blend. Set 2 tbs. aside and mix the shrimp with the rest of the marinade in a Ziploc bag and put in the fridge.

If you're marinating the shrimp for more than 30 minutes, mix everything together except the lime juice. Set aside 1 tbs. of the marinade and add 2 tbs. of lime juice to the reserved marinade. Mix the shrimp with the rest of the marinade in a Ziploc bag and put in the fridge. When you take out the shrimp to cook, add the remaining 3 tbs. lime juice to the Ziploc bag and distribute it throughout the shrimp. (Marinating shrimp more than 30 minutes in the lime marinade will make the shrimp mushy.)

Cooking inside: Heat a large non-stick skillet over medium-high heat. When hot, lay shrimp, sugar side down, down flat one by one, making sure to leave spaces between the shrimp and not overcrowd the pan (this will allow the shrimp to sear vs. steam). You'll probably have to cook the shrimp in several batches. Cook three-four minutes or until almost opaque and then flip over and cook an additional 1-2 minutes until opaque and pink all the way through.

Slide shrimp onto a dish and sprinkle with cilantro and the remaining reserved marinade. Taste and add salt and pepper as necessary.

Everything you make and photograph is absolutely gorgeous! I have shrimp in my freezer just waiting to be used - this recipe is it's destiny.