- 1⁄4 c
- lime juice, from 2-3 fresh limes
- 2 clv
- garlic, sliced
- large jalapeno, diced
- 1⁄4 t
- sea salt
- 1 c
- canola oil
- 1 lb
- easy-peel shrimp with the shell on
Serve as the main attraction or a great appetizer.
In a food processor, process lime juice, garlic, jalapeno and salt until smooth. Slowly add oil until emulsified. Pour marinade over shrimp in a bowl and marinate, covered, in the refrigerator for 30-60 minutes, turning occasionally. Remove shrimp from marinade and add to a hot skillet or grill. Cook shrimp for 2 minutes on each side. Season with salt to taste.
If you don't have a food processor, use a blender to make the marinade, or simply mince the dry ingredients very finely and pulverize together using a mortar and pestle or on a cutting board, using the flat side of a heavy knife and then blend with the lime juice and oil in a sealed jar.