Ginger Lime Shrimp Recipe

How to make it

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• Put the shrimp into warm water to start defrosting if frozen

• To make the marinade:

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• Juice the limes into a small clear bowl or clear measuring cup. (Clear helps you measure out the olive oil easier.)
• Add enough olive oil to make half juice, half oil. (Roughly 1/2 c. to 3/4 c. of liquid total.)
• Pull the leaves from the sprigs of thyme, add to the marinade and mix until completely drenched.
• Peel the ginger and grate about 2 Tbsp. Mix into the marinade. (Try to get as much juice into the marinade as you can.)
• Press the garlic into the marinade and mix. (Again, ginger to garlic ratio is roughly half and half.)
• Let the marinade sit at room temperature for at least 20-30 minutes to let the flavors marry together.

• To cook the shrimp:

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• Peel the shrimp (devein if necessary) put into a colander, rinse, and let sit to drain extra liquid. Shrimp should be at room temperature prior to cooking.
• Heat the saute pan (medium heat) until a sprinkle of water sizzles in the pan.
• Pour the marinade into the pan and simmer until reduced by about half. (About 5 minutes.)
• Add the shrimp, and bring to a simmer again. Cook the shrimp until it is no longer opaque.

• Note:

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• Reducing the marinade ensures thicker sauce. When you cook the shrimp it will release a lot of moisture and thin the sauce out again.