Hors d'OeuvresSalad

Lime Garlic Shrimp

Lime Garlic Shrimp

These shrimp are versatile. You can put them in a salad, serve them hot or cold and I like to serve them on a toothpick as an hors d’oeuvres as well. I use wild caught shrimp only (too many horrors about the farm raised ones), so they are a treat. I buy them frozen, de-frost them in hot water, cook in olive oil to which finely chopped garlic has been added and squeeze over freshly squeezed lime juice.

12 shrimp (American size and preferably wild) – defrosted, if necessary

1 tbsp. extra virgin olive oil

2 large cloves of garlic – finely chopped

Juice of 1 lime

Heat oil in a skillet and, when sizzling, add garlic. Turn down heat and cook for a few minutes.

Add shrimp and lime juice and cooked till shrimp are nice and pink and cooked through – about 10 minutes.


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