Lime Shrimp

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There are as many lime shrimp recipes as there are lime shrimp cooks. You can doll it up, spice it up, or keep it simple. It is all up to you. Here’s a pretty easy (and pretty basic) version.

1/4 cup olive oil
1/4 cup fresh lime juice
1/2 cup orange juice
1/8 cup tequila
1 Tbs Triple Sec
1/4 cup parsley or cilantro
2 cloves garlic
1/4 cup minced onion or shallot
1 tsp kosher salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 lbs fresh shrimp, clean, peeled, deveined

Dump everything in a bowl or a plastic bag, shake or mix well and shove it in the refrigerator for about an hour. If you let it go too much more than that it may get cooked by the marinade and you don’t want that. By the way – any of the orange Triple Sec liquors will do, Cointreau, Triple Sec, or what have you.

Lube a good skillet with olive oil and/or butter (I like both). When it is good and hot and ready put the shrimp in and reserve the marinade. Cook the shrimp over medium high heat for 1 minute, flip it over and give the other side 1 minute, then dump in the marinade and give the shrimp about 1 more minute. Pull the shrimp out and set aside, keeping it warm. Crank up the heat so the liquid comes to a rapid boil and reduce by about half. Put the shrimp back in the pan for long enough to get warm.

Serve over a bed of white rice.

If you don’t keep bottles of cooking booze around check your local booze store. Around here they have the little old fashioned airplane sized bottle pretty cheap. Cointreau is usually the most expensive of the Triple Sec’s and Grand Marnier is about the cheapest. Your mileage may vary.

{{Herself Sez: Grand Marnier may be cheapest, but I think it tastes best! And you can forget the white rice! I really like the Texmati Royal Blend (red, white, brown and wild rice mix). Yummm! Add a little more lime and Tequila for me, but Himself prefers less lime and less Tequila.}}

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