Grilled Shrimp with Cilantro, Lime and Peanuts
I had a long day yesterday and had no idea what I was making for dinner when I returned home at 7:30. But thanks to the speed at which this simple meal can be made, plus the fact that I always have shrimp in the freezer, I had food on the table by 8:15! I don't recall the original source of the recipe, but I've been making it for years. I love its liminess. While not included in the recipe, you can add some minced jalapeño to give it a nice kick. I like to serve the shrimp with rice and a salad.
Note: The recipe calls for shrimp with shells on, and I typically serve it that way and everyone peels their own. In the pic above, the shrimp is already peeled (with tails left on).
Serves 4
Ingredients
2 limes
2 teaspoons fish sauce
1/2 teaspoon sugar
1 pound jumbo shrimp, shells on
2 teaspoons extra virgin olive oil
1 1/2 cups coarsely chopped fresh cilantro
1/2 cup salted peanuts, coarsely chopped (I throw some whole ones in at the end, as well)
2 scallions, finely chopped
Preparation
Zest limes into a bowl. Add juice from 1 lime and whisk in fish sauce and sugar.
Preheat grill to high. Brush shrimp with oil on both sides and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.
Toss shrimp with fish-sauce mixture, cilantro, peanuts and scallions. Add juice of remaining lime, toss again and serve.
