Cilantro Lime Prawns

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My friend Betty, who loved my Healthy Cherry Garcia Ice Cream Pie, just emailed me a photo of the Xylitol that she bought from Amazon.  The email read, “Am so excited. I wonder if this means I will start cooking??!!!”  I love it when I can get my friends to cook and share their results with me.  It’s funny how people unabashedly share so many photos of their food everywhere. Food porn is definitely an undeniable part of mainstream American culture that all ethnic groups participate in – from all the food channels to blogs to Facebook sharing to Instagram to text messages etc. etc. – nowadays even eating alone can be a social event.  Food has been bringing people together for centuries; now virtual food is bringing people together in a different way.

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So here it is:  Cilantro Lime Prawns

This flavorful dish goes well with yesterday’s corn salad, or the corn chowder that I have shared in February.  I can’t wait to cook the chowder again with fresh corn.

Ingredients:

1 pounds peeled and deveined prawns or jumbo shrimp

1/4 teaspoon teaspoon ground cumin

Kosher Salt and freshly ground black pepper

2 teaspoons to 1 tablespoon extra-virgin olive oil

5 garlic cloves, crushed

2 tablespoons lime juice (from 1 medium lime)

1/4 cup chopped fresh cilantro

1 teaspoon chopped fresh cilantro for garnish

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Preparation:

Season the shrimp with cumin, and salt and pepper to taste.

Heat a large nonstick skillet over medium-high heat. Add oil to the pan, then shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute.

Add crushed garlic and stir for 30 seconds, and then add the 1/4 chopped the cilantro and stir for another 30 seconds.

Squeeze the lime juice over all the shrimp. Garnish with cilantro and serve.

Cook in batches if you want to double the recipe.

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Adapted from Skinnytaste.com

2 thoughts on “Cilantro Lime Prawns

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