So easy … and so good!
Tan fácil y tan bueno!
I just had to make this today! I really wanted the taste of summer or of far away places. No time for travels and who knows what the weather is going to do today?
serves 2 hungry people, maybe 3 or 4 people who ate too much before dinner …
1 Tbs. Zócalo Aji Amarillo
2-3 garlic cloves, chopped
1/4 cup Spanish Olive oil
1 lb of shrimp or prawns
Ingredients to add to the marinade to cook the shrimp.
1 lime, juiced
1 – 2 Tbs. coconut oil
Rinse, clean and de-vein the shrimp or prawn, keeping the tail on for flavor.
Take out the bag of marinated shrimp out and squeeze the fresh lime juice into the bag and mix well.
Heat your grill pan to medium high on your stove and add the coconut oil to the pan.
When the pan is hot, carefully add the shrimp, using tongs. Place as many shrimp on the pan as can fit without crowding the pan too much. As soon as you see the underside turn pink, turn the shrimp over using the tongs. When the shrimp turns completely pink take off of the grill. Add the remainder of the shrimp and grill completely. The approximate time to cook the shrimp is 1-3 minutes.
Keep the shrimp warm in another pan to the side of the stove and put a cover on it. Pour the marinade into the grill pan and cook it down, approximately 1-2 minutes. Pour the sauce over the shrimp and serve warm.
Serve the Grilled Aji Amarillo Shrimp with Garlic and Lime Sauce on top of brown rice, and a salad or your favorite vegetables.