"This recipe gets its unusual name because you have to work a little harder to get to the good stuff. But it's worth it. This zesty dish is always a hit, and although it uses a little bit of a lot of spices, it's not time-consuming. Peeling the shrimp can be messy, so just make sure to serve it with plenty of napkins!" CLReader.
Cooking Light JUNE 2003
Combine first 5 ingredients in a large bowl. Add shrimp; toss well.
Heat oils and rind in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until shrimp are done. Stir in juice.
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