Shrimp, raw, 24 oz
Olive Oil, .25 cup
Olive Oil, 1 tbsp
Lime Juice, .25 cup
Tequila, 1 fl. oz
triple sec, .5 oz
Onions, raw, .25 cup, chopped
Cilantro, dried, 3 tbsp
Curry powder, .5 tsp
Salt, 1 tsp
Pepper, black, .25 tsp
Tumeric, .25 tsp
Pepper, red or cayenne, .25 tsp
Garlic, 2 clove
Orange Juice Concentrate, 4 oz

Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag.

Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" the shrimp.)

Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce.

Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.

Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.

Number of Servings: 4

Recipe submitted by SparkPeople user WWICKS.

 

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