Ingredients:
- 1/2 pound large shrimp, peeled and deveined
- 1/4 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
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions:
1.) 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.
2.) 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.
3.) 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.)
4.) 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, and serve immediately!
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