Yet again, I am borrowing a recipe from my email. I have tried, seriously tried to find love for all things shrimp, but I just can't do it. But, y'all do, and this recipe looks too delicious to not pass along. This is also a healthier recipe, and diabetic friendly, only containing 2 grams of carbs per serving. Eating Well is such a delight.
2 lbs large shrimp, peeled and deveined
2 tbsp lime juice
1/2 cup chopped fresh cilantro, divided
8 cloves garlic, minced, divided
1/2 tsp kosher salt, divided
1/2 sp crushed red pepper, divided
2 tbsp extra-virgin olive oil
1. Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
2. Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.