Caribbean Island Lime Shrimp

 INGREDIENTS:

In November, Think Sun!

• 1/4 cup olive oil
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup orange juice concentrate
• 1/8 cup tequila (optional)
• 1 Tbsp Triple Sec or Cointreau orange liqueur  (optional)
• 1/4 cup cilantro, chopped
• 2 cloves garlic, pressed
• 1/4 cup minced sweet onion
• 1/2 tsp curry powder
• 1 tsp kosher salt
• 1/4 tsp turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper, or more to taste
• 1/4 tsp freshly ground black pepper
• 1 Tbsp olive oil
• 1 to 1-1/2 pounds fresh shrimp, peeled and deveined

PREPARATION:

Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag.

Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" the shrimp.)

Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce.

Stir sauce and shrimp into 4 cups cooked white rice.  ( I use Success Boil in Bag rice).

Serve hot.  Serves 4-6

Notes from Liz:

You may make the marinade a day in advance.  Since the citrus "cooks" the shrimp, do not add the shrimp until one hour before cooking.  I have tried this recipe with chicken and the flavors do not absorb uniformly in the chicken, the shrimp is better.  This recipe doubles easily