This is a very quick dish for the up coming camp season, but you may need to cook it on the first day out. Shrimp are hard to keep. Take them frozen, and thaw just before cooking.
2 cloves garlic, crushed and minced
1 lime, juice and zest
1 medium red Jalapeno, minced *
14 to 16 medium, or large shrimp, peeled, but tails left on.
1 tablespoon olive oil
1 tablespoon honey
3 tablespoons cilantro, chopped
* for less heat, remove all seeds and veins, before mincing. for more heat, mince seeds and all.
In a mixing bowl, combine garlic, zest, juice, and jalapeno, and mix well. Stir in shrimp, and marinate for 1 hour, in a cooler, or refrigerator. Place an up-side-down, 12" Dutch oven lid on a lid holder. Heat oil, over 20 to 22 charcoals. Lift shrimp from the marinade, with a slotted spoon and carefully place on heated lid. Cook 1 to 2 minutes on each side, until shrimp are pink and hot through. Pour remaining marinade over shrimp and add honey and cilantro, and warm through. Serve immediately. Serves 2.
No comments:
Post a Comment