| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Caribbean | Seafood, Appetizers | 4 | Servings |
INGREDIENTS
| 1 | lb | Large or jumbo shrimp, cleaned, tails left on |
| 2 | tb | Olive oil |
| 1 | tb | Finely minced garlic |
| 1 | tb | Chopped fresh rosemary |
| 1 | tb | Chopped fresh thyme |
| 1/2 | ts | Freshly ground black pepper |
| 1/4 | ts | Cayenne pepper, or to taste |
| 1/4 | ts | Salt |
| 2 | Fresh limes, halved crosswise (for garnish) |
INSTRUCTIONS
Caribbeans love spicy food. This dish combines rosemary, thyme, cayenne, black pepper and garlic. Quickly cooked in a hot skillet, these shrimp make a great appetizer. Serve with a splash of fresh lime juice. 1. Combine all ingredients except limes. Marinate at room temperature for 1 hour. 2. Heat a dry skillet over medium-high heat. When skillet is hot, lay shrimp in pan. Cook shrimp 2-4 minutes per side, depending on size. Brush shrimp with remaining marinade before turning. Serve with lime. Per serving: 203 calories, 9 grams fat, 172 milligrams cholesterol. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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