This dish is extremely easy, takes only a few minutes to prepare, and is so delicious it will make you forget about meat altogether—perfect Lenten fare. It would go well with rice or perhaps vermicelli, but it’s terrific on its own.
There are many versions of this recipe on the Internet, but they all trace their ancestry from Doc Ford’s Grille on Sanibel Island, a few miles off the southwest coast of Florida. This version has been adapted for Lenten use (the original uses butter).
- 4 tablespoons avocado oil (or other fast-friendly oil)
- 1 large clove garlic, minced (garlic lovers can go wild here with 2 to 4 cloves)
- Juice of two large limes
- 1 tablespoon siracha sauce (the original calls for Indonesian sambal, but siracha works beautifully)
- Salt and freshly ground black pepper to taste
- 1 pound large, fresh, shell-on shrimp
- 1 teaspoon jalapeño, seeded and chopped (optional)
- 2 tablespoons chopped fresh cilantro
Putting It All Together
- In a small saucepan set over low heat, melt 1 tablespoon of the oil. Add the garlic and cook, stirring for 2 minutes.
- Add remaining 3 tablespoons oil to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
- Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
- In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.
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