Ingredients Jump to Instructions ↓

  1. 1 pound extra large shrimp, shelled and deveined

  2. 1 tablespoon. lime juice

  3. 1/2 teaspoon garlic powder

  4. 1/2 teaspoon onion powder

  5. 1/4 teaspoon thyme leaves, crushed

  6. 1/4 teaspoon salt

  7. 1/8 to 1/4 teaspoon ground red pepper

  8. 1/8 teaspoon ground black pepper

  9. 1 to 2 teaspoons oil

Instructions Jump to Ingredients ↑

  1. Place shrimp in a bowl and sprinkle with lime juice. Toss to coat. Combine garlic powser, onion powder, thyme, salt and both peppers in a cup or small glass. Sprinkle the spice mixture over shrimp. Toss again to coat shrimp evenly. Add oil to a large skillet and spread to coat the pan. Heat until hot. Add the shrimp and cook, stirring, about 3 minutes until shrimp are pink. Do not overcook or shrimp will get tough. Place the shrimp in a serving bowl, cover and refrigerate until cold. Garnish with lime wedges before serving. Makes 16 to 18 appetizers.


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