Island pan barbecued shrimp
4 servings
Ingredients
| Quantity | 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 | Fresh limes, halved crosswise (for garnish) | |
Directions
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.