- 1 pound peeled and deveined large shrimp
- 1/3 cup fresh lime juice, divided
- 1 tablespoon olive oil
- 1/2 cup butter
- 2 green onions, chopped
- 3 garlic cloves, minced
- 1/4 cup white wine
- Pinch of cayenne pepper
- 1/4 teaspoon salt
How to Make It
Combine shrimp, 1/4 cup lime juice, and olive oil in a bowl, tossing to coat. Set aside.
Melt butter in a large skillet. Add green onions and garlic, and sauté 1 to 2 minutes. Add wine, cayenne pepper, salt, and remaining lime juice. Simmer 3 to 5 minutes.
Grill shrimp over medium-high heat 3 minutes or until opaque. Toss shrimp in lime-butter sauce, and serve immediately.
Note: If it's pouring rain and you don't want to gear up like that famous yellow-clad fisherman to grill dinner, drain shrimp from the marinade and cook them in the lime-butter sauce in a large covered skillet for about 5 minutes.
Pour: Here are a few easygoing whites that are also easy on the wallet: 3 Blind Moose Chardonnay, Blackstone Winery Monterey County Pinot Grigio, Nobilo Marlborough Sauvignon Blanc, and Talus Collection Pinot Grigio. Feel free to use any of these in the recipe, as well.