Island pan barbecued shrimp

Yield: 4 servings

Measure Ingredient
1 pounds Large or jumbo shrimp, cleaned, tails left on
2 tablespoons Olive oil
1 tablespoon Finely minced garlic
1 tablespoon Chopped fresh rosemary
1 tablespoon Chopped fresh thyme
½ teaspoon Freshly ground black pepper
¼ teaspoon Cayenne pepper, or to taste
¼ teaspoon Salt
2 \N Fresh limes, halved crosswise (for garnish)

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.

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