Honey Lime Shrimp

You can't get much simpler than this!  This is a great shrimp recipe....great as an entree or use leftovers in a salad.  The honey and lime are fantastic contrasts and the little bit of crushed red pepper adds an extra depth to the flavor profile.  This is, at least for me, a recipe which I usually have everything on hand.  Outside of the marinating time, this dish takes just minutes to cook.  Saute it in a skillet or cook it on the grill. Yummy!

HONEY LIME SHRIMP (serves 2)

1/2 pound shrimp, peeled and deveined (any size you choose)
1/4 cup EVOO
2 Tbsp honey
zest of one small lime
juice of one small lime (2-3 Tbsp)
2 tsp minced garlic
S&P to taste
1/4 tsp red pepper flakes
cilantro and lime wedges for garnish

In a ziploc bag, combine all the marinade ingredients.  When everything is well combimed, add the shrimp, squeeze as much air as possible out of the bag, and close it up.  Place it in the frig.

Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

When you're ready to cook, take the shrimp out of the frig and let it sit at room temp for about 10 minutes.  Heat a large skillet over medium-high heat; no need to add any oil to the pan, due to the oil in the marinade.  If grilling, you can skewer the shrimp or cook them directly on the grill (using a grill pan if necessary).

Add the shrimp to the pan in a single layer, making sure they are not too crowded, you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink.  Flip them, and cook for another 30 seconds or so, until the shrimp are opaque.  Remove from the pan, sprinkle with freshly chopped cilantro, garnish with a lime wedge, and serve immediately.

Recipe Source: www.thedoughwillriseagain.wordpress.com