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Lime Drizzled Shrimp

Thank you Mary Ann Anschutz for this recipe!

4 limes

12 raw and shelled or cooked and shelled jumbo shrimp

2 Tablespoons olive oil

2 garlic cloves, minced

Splash of sherry

Salt and Pepper

3 Tablespoons chopped flat leaf parsley

  • Grate the rind and squeeze the juice from 2 limes; reserve the other limes for later and cut into wedges.
  • In a large skillet heat the olive oil. Add the garlic and stir for 30 seconds. Add the shrimp and cook until they turn pink and begin to curl.
  • Mix in the lime rind, juice and sherry. Stir together.
  • Transfer to a serving dish and season lightly with salt (optional) and pepper.
  • Add parsley and reserved limes cut in wedges for squeezing over the shrimp at the table.

Nutrition Notes: shrimp contain 100 mg cholesterol/serving but because it is also low in fat and saturated fat it can be enjoyed on a low cholesterol diet.  When finishing with salt, use the flaked sea salt because you can visualize & limit it more easily.  You can also enjoy the flavors of the other minerals in the sea salt.

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