Our Paleo friends rave about this recipe. The garlic and lime infusion makes a delicious dish with little effort. You can almost hear the waves.
SERVES 4
• 2 pounds jumbo shrimp, unpeeled
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• 4 small plum tomatoes, seeded and sliced into very thin wedges
• ½ cup shredded fresh basil
• 1 lime, quartered
1. Using kitchen shears, cut a thin slice down the backs of each shrimp, leaving peel on. Snip shrimp legs with shears. Gently toss shrimp with lime juice and set aside.
2. Heat oil in a cast iron skillet over medium heat. Add garlic and cook for thirty seconds. Layer with shrimp and cook for two minutes; turn once. Add tomatoes and cook for two minutes; stir at the halfway point. Garnish with basil and lime quarters.
