Honey Lime Shrimp
Ingredients:
- large shrimp, peeled, deveined - 1/2 pound
- olive oil - 1/4 c
- honey - 2 T
- lime juice - 2 - 3 T
- small lime - zest of one
- garlic cloves, smashed - 2
- kosher salt - 1/2 t
- black pepper - 1/4 t
- red pepper flakes - 1/4 t
Instructions:
In a large ziploc bag, combine all ingredients except shrimp, mix well; add shrimp. Squeeze as much air as possible out of the bag, and seal. Place the bag in the refrigerator. Let shrimp marinate for 30-60 minutes, flip the bag once or twice, so that the shrimp is evenly covered in the marinade.
When you’re ready to cook, remove shrimp from refrigerator, let them sit at room temperature for 10 minutes. Heat a large skillet over medium-high heat; DO NOT add oil to the pan, the marinade has enough oil in it to keep the shrimp from sticking to the pan. Add shrimp to the pan in a single layer, DO NOT crowd. Cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, cook for another 30 seconds or so, until the shrimp are opaque. Remove from pan; serve immediately.
Can also be grilled -- thread shrimp onto skewers and place on grill.
