Ingredients

Units: 

Preperation
  1. Finely grate zest from lime and place into small bowl.
  2. Mix in 1/2 tsp (2 mL) Windsor® Coarse Sea Salt; cover and set aside.
  3. Juice the lime (you should have about 2 tbsp (30 mL)). Pour lime juice, remaining salt, tequila, and orange juice or concentrate in large frypan. Bring to boil and add shrimp.
  4. Cover and cook over medium-high heat 3 minutes or until shrimp are just cooked.*
  5. Remove from heat and allow to cool 15 minutes. Transfer shrimp and liquid to bowl. Cover and place in refrigerator for at least 1 hour to chill and marinate.
  6. Drain – If desired, peel shrimp. Sprinkle with lime-salt mixture; toss to coat.
  7. Serve with lime wedges.

Makes 4 servings (approx 6 shrimp ea.), or 8 appetizers (approx 3 shrimp ea.)

*Note: Shrimp are cooked when shells are pink and flesh is completely white, opaque and firm to the touch. Do not overcook or shrimp will be tough.

Ingredients

Units: 

Preperation
  1. Finely grate zest from lime and place into small bowl.
  2. Mix in 1/2 tsp (2 mL) Windsor® Coarse Sea Salt; cover and set aside.
  3. Juice the lime (you should have about 2 tbsp (30 mL)). Pour lime juice, remaining salt, tequila, and orange juice or concentrate in large frypan. Bring to boil and add shrimp.
  4. Cover and cook over medium-high heat 3 minutes or until shrimp are just cooked.*
  5. Remove from heat and allow to cool 15 minutes. Transfer shrimp and liquid to bowl. Cover and place in refrigerator for at least 1 hour to chill and marinate.
  6. Drain – If desired, peel shrimp. Sprinkle with lime-salt mixture; toss to coat.
  7. Serve with lime wedges.

Makes 4 servings (approx 6 shrimp ea.), or 8 appetizers (approx 3 shrimp ea.)

*Note: Shrimp are cooked when shells are pink and flesh is completely white, opaque and firm to the touch. Do not overcook or shrimp will be tough.

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