Lime Rickey Shrimp

Shrimp is a summertime treat and this is a quick, easy way to prepare it. Combined with lime, green onions, and cilantro or parsley, this can be a great appetizer or a satisfying meal served over a bed of rice.

Adapted from a recipe in Parade magazine, this version swaps cilantro for parsley and emphasizes reducing the lime juice sauce.  And while the original called for a bit of vodka, I have prepared it with wine or even water with good results.

Ingredients

3 Tbsp extra virgin olive oil, divided

2 small limes

1 tsp finely grated lime peel (I used a citrus zester) – from one of the limes

Freshly ground black pepper

8-12 large shrimp, peeled and deveined

Juice of the two limes – approx. ¼ cup

¼ cup vodka (or other liquid)

1 cup chopped green onions

¼ cup chopped fresh cilantro or parsley 

In a large bowl, combine 1 tbsp olive oil, grated lime peel, black pepper, and the shrimp. Mix well to coat shrimp thoroughly.

In a large skillet, heat 1 tbsp olive oil and green onions, cooking until soft. Remove onions from skillet and set aside.

Add lime juice and liquid (vodka, wine, or water) to skillet, increase heat, and stir until reduced by half.

Add remaining 1 tbsp of olive oil and the shrimp. Flip the shrimp and cook them on both sides until they turn bright pink. Reduce heat, stir in reserved green onions and cilantro or parsley, stir and toss.

Serve as either a tasty shrimp appetizer, as is, or a satisfying meal on a bed of rice.

Buon appetito!