Chili-Lime Shrimp

Name: Chili-Lime Shrimp
Yield: 4
Ingredients: 1 tbsp plus 1 teaspoon fresh lime juice, divided; ½ tsp kosher salt; 1 tbsp chili-flavored olive oil; 1 pound large shrimp, peeled and deveined; Chopped fresh cilantro, for garnish; Kosher salt and pepper, to taste

Shrimp gets the chili treatment, yielding a briny seafood with a pleasant kick.

This dish may seem intimidating, but it is easy elegance. The seafood does have a little kick, but not enough to mask the briny taste. Delicious as an appetizer, or serve over angel-hair pasta and top with fresh pineapple.

Makes 4 servings

Ingredients

1 tbsp plus 1 teaspoon fresh lime juice, divided
½ tsp kosher salt
1 tbsp chili-flavored olive oil
1 pound large shrimp, peeled and deveined
Chopped fresh cilantro, for garnish
Kosher salt and pepper, to taste

Directions

Preheat oven to 400°F. Combine 1 tablespoon lime juice and salt in a large bowl. Whisk in oil and toss in shrimp to coat. Arrange shrimp 1 inch apart on a baking sheet lined with aluminum foil. Roast for 5 minutes or until shrimp are pink and firm. Sprinkle with 1 teaspoon lime juice and garnish with fresh cilantro. Season to taste with salt and pepper.