Time 15m Number Of Ingredients 9 Steps:
Season the shrimp with salt and cayenne pepper. Heat up a cast-iron skillet, add the olive oil, garlic and lightly saute before adding the shrimp. Stir and cook until the shrimp is half cooked. Add the cilantro, butter, stir to combine well with the shrimp. Add the lime juice and continue to cook the shrimp. Turn off the heat when the lime juice dries up and the shrimp is nicely cooked and slightly charred on the surface. Serve immediately with some fresh lime wedges.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Combine oil, cilantro, garlic, lime juice, seasoning, and cayenne in the bowl of a food processor; blend well. Toss with shrimp in a bowl. Transfer into a glass 8x8-inch baking dish. Process toasted bread in a food processor until crumbed. Top shrimp with bread crumbs and spray with a generous coating of cooking spray. Bake in the preheated oven until bubbly and shrimp are bright pink, about 15 minutes.
Time 25m Yield 4 Number Of Ingredients 11 Steps:
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.
Time 21m Yield 20-24 hors d’oeuvres Number Of Ingredients 10 Steps:
Mix together garlic and 1 teaspoon salt. Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl. Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce. Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air. Marinate shrimp, refrigerated, turning bag once, for 15 minutes. Drain shrimp and gently pat dry. Shrimp can be cooked on the girll or. . . Pan Fried: Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat. Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total. Tranfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil. Garnish with cilantro and serve with dipping sauce.
Time 20m Yield 4 serving(s) Number Of Ingredients 11 Steps:
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.
