Ingredients
1 1/4 pounds medium uncooked shrimp, peeled and deveined
3 tablespoons lime juice (about 2 large limes)
3 tablespoons dry white wine
3 tablespoons GOLDEN BLOSSOM HONEY
4 teaspoons olive oil, divided
2 large cloves garlic, minced
pinch red pepper flakes
salt to taste
2 tablespoons parsley, chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a medium bowl whisk together lime juice, wine, honey, 2 teaspoons oil and garlic. Add shrimp and toss. Marinate in the refrigerator 20 minutes, tossing occasionally. Drain shrimp reserving marinade.
In a large skillet heat remaining 2 teaspoons oil until hot but not smoking. Add shrimp and cook turning until shrimp are just pink. This should only take a few minutes. Transfer shrimp to a bowl and keep warm.
Pour reserved marinade into same pan. Add red pepper flakes and bring to a boil. Reduce heat and simmer for 5 minutes. Return shrimp to the pan and heat. Season with salt and pepper. Serve over rice and sprinkle with chopped parsley.
Serves: 4
In a large skillet heat remaining 2 teaspoons oil until hot but not smoking. Add shrimp and cook turning until shrimp are just pink. This should only take a few minutes. Transfer shrimp to a bowl and keep warm.
Pour reserved marinade into same pan. Add red pepper flakes and bring to a boil. Reduce heat and simmer for 5 minutes. Return shrimp to the pan and heat. Season with salt and pepper. Serve over rice and sprinkle with chopped parsley.
Serves: 4
