Combine shrimp, juice of two limes and chopped cilantro, to taste, and place in air-tight container.
Shake periodically to coat evenly.
Refrigerate for four hours or overnight.
Garnish with lemon and lime wedges.
Serve with salsa and chips.
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and 1
ossing once or twice. Cook shrimp over high heat on BBQ
Put shrimp in a bowl.
In a blender puree the cilantro, lime juice
ace the cilantro leaves and stems, scallions, chilies, garlic, lime juice,
Place greens in a bowl. Add onions, lime zest, cilantro leaves, shrimp and chili. Toss ingredients together.
Arrange salad in 4 serving bowls. Place the dressing ingredients in a bowl and season. Whisk together then drizzle over the salad. Serve with poppadums.
he salt, onions, lime juice, fish and shrimp and let marinade about
irections.
Place shrimp, juice of half a lime, garlic powder,
Toss shrimp and half the cilantro together in a bowl.
Heat olive oil in a skillet over medium heat; saute onion until translucent, 1 to 2 minutes. Add garlic and saute until browned, 1 to 2 minutes.
Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.
Whisk together lime juice, marmalade, garlic, cilantro, 3 tablespoons of oil, soy
ngredients for marinade.
Add shrimp. Set aside to marinade 1
beaten.
1 recipe lamb masala.
1 recipe lime-cilantro onions.
3
1. Combine the lime juice, vinegar, and sugar in
Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy
Peel and devein shrimp; set aside in colander.
Melt butter and saute ginger and garlic for 2 to 3 minutes.
Add lime juice, zest, cilantro, Worcestershire sauce, salt and pepper.
Cook over medium heat for 5 minutes, slightly reducing liquid.
Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.
Mix together lime juice, olive oil, cumin, garlic, salt and pepper to make marinade.
Pour over shrimp and toss.
Set aside for 20 minutes.
Drain shrimp and reserve marinade.
Fry shrimp in 1 Tbsp olive oil in frying pan until pink.
Add tomatoes, cilantro and marinade.
Toss well and cook until just heated through.
Serve over rice or pasta.
n clam juice (or shrimp broth).
Add cilantro, salt and pepper
he garlic, coriander, chilli and lime juice in a food processor