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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe was originally from the Atkins site. It is slightly sweet with a little flame to it. I like it spooned over or, served with brown rice. White rice does nicely too. Sauteed tomatoes, onion and zucchini look attractive on the plate as well as the addition of asparagus. Hope you enjoy! Ingredients:
1/3 cup olive oil |
1/3 cup orange juice, divided |
2 tablespoons fresh lime juice (one half of a lime should do) |
1/2 teaspoon salt |
1/4 teaspoon red pepper flakes |
1/4 teaspoon chili powder |
1/4 teaspoon ground cumin |
1 1/2 lbs shrimp, peeled and deveined. (i used medium shrimp) |
1 tablespoon olive oil |
1 tablespoon butter |
Directions:
1. In a medium bowl, mix 1/3 cup olive, 3 tablespoons orange juice, half of the lime juice, salt, red pepper,chili powder and cumin. Add shrimp and marinate 10 minutes.
2. In a large skillet over med high heat, melt butter with tablespoon of olive oil. With a slotted spoon remove shrimp from marinade; reserve marinade. Add shrimp to skillet. Cook about 4 minutes, until no longer pink and just cooked through. Transfer shrimp to a plate with a slotted spoon.
3. Add reserved marinade to skillet. Add remaining orange and lime juices. Bring to a full boil, boil 1 minute. Add shrimp to back to skillet just to toss with sauce.
4. Serve immediately.
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