Lime Lemon Grass Shrimp
Peel and de-vein 8 extra large shrimp (16 count) and dry them off a little. Prepare a marinade by mixing the juice of one fresh lime, grated zest of the lime, 1/2 teaspoon each of minced lemon grass, minced garlic and minced ginger. (I buy those in the produce section in plastic tubes.) Toss the shrimp in the marinade and let it sit for 20 minutes. Drizzle a little lemon infused olive oil into a hot skillet and immediately throw the shrimp in. Saute them quickly, turning just once and pour the remaining marinade over them. Turn the heat off, but add a few slices of fresh lime and let the shrimp stand for a couple of minutes. They'll absorb all the juices and warming the lime slices allows them to release a great flavor. Serve them warm as an appetizer ... on top of a fresh garden salad ... with pasta tossed in olive oil or with rice. It's quick, easy and really good.