Well hello again! We have been slacking off around here, I am afraid! We were having so much fun at our big family reunion in Utah that no one took time to post! I am slowly documenting our fun on my other site Melandboys that you are welcome to visit:) I am trying to get back to life at home and just posted my weekly menu again here. I have made this recipe a couple of times with great results, but the night I took the picture I had doubled the recipe and it was too much liquid. Therefore, I didn’t really get the caramelizing effect that I loved before, darn it! It was still yummy as pictured but I learned that you should keep them in separate batches or just add extra shrimp to the original marinade. Either way this is fantastic recipe! Quick , easy and DELICIOUS! Perfect for summer!
- ½ pound large shrimp, peeled and deveined
- ¼ cup olive oil
- 2 T honey
- juice of one small lime, or half a large lime (2-3 T)
- zest of one small lime, or half a large lime
- 2 cloves garlic, smashed
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- cilantro and lime wedges for garnish
- In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
- 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 fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)
- Add your 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 over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, sprinkle with fresh cilantro and serve immediately!
Recipe Source: slightly adapted from The Dough will Rise