Lime-Drizzled Shrimp

Ingredients

• 4 unit(s) lime(s)
• 12 unit(s) jumbo shrimp raw, in shells
• 3 tablespoon(s) olive oil
• 2 clove(s) garlic finely chopped
• 1 splash(es) fino sherry
• 3 sprig(s) parsley to garnish

Directions

1. Grate the rind and squeeze the juice from 2 of the limes. Cut the remaining limes into wedges and set them aside for later.
2. To prepare the shrimp, remove the head and legs, leaving the shells and tails intact. Using a short knife, make a shallow slit along the underside of each shrimp, then pull out the dark being and discard. Rinse the shrimp under cold water and dry well on paper towels.
3. Heat the olive oil in a large-heavy-bottom skillet, then add the garlic and cook for 30 seconds. Add the shrimp and cook for 5 minutes, stirring from time to time, or until they turn pink and start to curl. Mix in the lime rind, juice, and a splash of sherry to moisten, then stir well together.
4. Transfer the cooked shrimp to a serving dish, season with salt and pepper, and sprinkle on the parsley. Serve piping hot, accompanied by the reserved lime wedges for squeezing over the shrimp.

Notes

Tags

• juli
• pescatarian
• tapas
• whole 30
• spanish

Time

Yield