| 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
A Message from our Provider:
“Forbidden fruits create many jams”