Southern Living FEBRUARY 2009
1. Peel shrimp; devein, if desired. Prepare Coconut-Lime Rice.
2. Meanwhile, process cilantro, next 7 ingredients, and 3 Tbsp. olive oil in a food processor 15 to 20 seconds or until smooth, stopping to scrape down sides.
3. Sauté shrimp in remaining 1 Tbsp. hot oil in a large skillet over medium-high heat 3 to 5 minutes or just until shrimp turn pink. Stir in cilantro mixture. Serve over rice.
Note: Nutritional analysis includes rice.
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