A treat of a dish as wild caught, domestic, raw, peeled and de-veined shrimp are costly. I avoid eating farmed shrimp regardless of where they are farmed but especially if they are farmed in parts of Asia as the liberal use of medications and chemicals is extremely off-putting. A pound of shrimp will yield some 20 individual shrimp and I served them cold as an hors d’oeuvres on a cocktail stick lightly sprinkled with cayenne pepper.
1 pound of shrimp – as described above
Juice and pulp of 1 lime
Zest of half a lime – finely grated
2 large cloves of garlic – finely grated
2 tbsp. olive oil
Salt and freshly ground black pepper
Pinch of cayenne pepper
Place shrimp in a bowl
Whisk together juice and pulp of lime, lime zest,grated garlic, olive oil and salt and pepper until emulsified.
Pour over shrimp and stir so all the shrimp are covered in the lime mixture.
Leave to marinate for 10 minutes.
Heat a skillet on the stove top and when hot add the shrimp and liquid and cook until shrimp are firm and pinkish – about 5 – 10 minutes.
Set aside and leave to cool, then drain in a sieve and wipe dry with paper towel.
Sprinkle lightly with cayenne pepper.