Chili Lime Shrimp

The bright, tart flavor of freshly squeezed lime juice balances the heat of the chili powder in the rich sauce that coats these shrimp.

Ingredients

Herbies Madras Curry Powder · 2 teaspoons
whole Shrimp, peeled, deveined, uncooked (16-20ct) · 20
Salt & freshly ground pepper · 1 tablespoon
Tabasco sauce · 1 teaspoon
Sweet Thai chili sauce · 1 tablespoon
fresh limes · 3 whole
Cilantro, fresh, chopped · 1/2 cup
chopped green onions · 1 cup
Olive Oil · 1 tablespoon
Peanut Oil · 2 tablespoons

Instructions

Choose uncooked shrimp about 3 to 4 inches long often referred to as 16 - 20 ct where ct = pieces per pound. You can choose the number of shrimp to serve each person usually 1 to 3 shrimp for an appetizer or 5 to 10 for a main.

Choose green onions with crisp, bright green tops and a firm white base.

Cilantro, also referred to as Chinese Parsley and Coriander is the leaves (and stems) of the Coriander plant.

Mix the Olive Oil and Peanut Oil together and coat the shrimp with the oil mixture

Liberally season the shrimp with salt and pepper and grill till color changes.

Place the shrimp on a plate and refrigerate for 2 minutes to quickly cool the shrimp.

Mix the cooked shrimp with all of the other ingredients and season to taste with more salt and pepper.

Serve with Williamson Joy Sauvignon Blanc.

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