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Chile Lime Shrimp
Serves 4
Ingredients
> 1 pound of shrimp, peeled and deveined (I use 16-20 count large shrimp)
> ½ cup lime juice
> Zest of 1 lime finely grated
> ¼ cup plus 1 tablespoon extra-virgin olive oil
> 2 cloves garlic, minced
> 1 teaspoon chile powder
> ½ teaspoon ground cumin
> 2 Makrut lime leaves, center spine removed, very thinly sliced (optional)
> 4 teaspoons soy sauce
> 2 teaspoons finely minced or grated ginger root
> ½ teaspoon paprika
> ¼ cup freshly chopped cilantro
> kick it up a notch with a few drops of your favorite hot sauce
Preparation
1. In a large bowl, whisk together the lime juice, 1/4 cup olive oil, garlic, chile powder, cumin, cilantro, soy sauce, paprika, and ginger. Add the shrimp to the marinade, cover with plastic wrap, and refrigerate for 30 minutes.
2. Heat the remaining oil in a large skillet over medium-high heat. Remove the shrimp from the marinade and cook for 1-2 minutes per side until pink and opaque. Alternatively, my preferred method is to grill the shrimp over direct heat for 1-2 minutes per side depending on the size of your shrimp. Remove from the heat and garnish with cilantro and serve immediately with lime wedges.
Wine pairing: a dry Riesling, a demi-sec Vouvray, or a Viognier will compliment this spicy dish.