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.
Frisky Riesling
Frisky by nature, a dry Riesling in the traditional style of Alsace or Clare Valley.
Frolic Viognier
Frolic is a single-varietal of the white grape Viognier from a single vineyard.
Gertie Gewurztraminer
Gertie is a limited production single-varietal Gewürztraminer wine from a single Russian River Valley vineyard.
Joy Sauvignon Blanc
Crisp and elegant this light gold Sauvignon Blanc has the illusion of citrus and passion-fruit on the nose finishing with a lingering soft, dry melon on the palate.
