Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

This dish makes an impressive first course for a dinner party. Shrimp picks up flavor quickly and doesn't need to marinate for more than half an hour.

David Bonom
Recipe by Cooking Light May 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients (through sugar) in a medium bowl; stir in 1/4 teaspoon salt. Cover and chill.

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  • Peel and devein shrimp, leaving tails intact. Combine shrimp, sherry, and next 3 ingredients (through garlic) in a large zip-top plastic bag; seal and shake to coat shrimp. Marinate in refrigerator 30 minutes.

  • Heat oil in a large nonstick skillet over medium-high heat. Remove shrimp from bag; discard marinade. Add shrimp to pan; sprinkle with remaining 1/4 teaspoon salt. Cook 2 minutes on each side or until shrimp are done. Spoon 1/3 cup salsa into each of 6 martini glasses; place 5 shrimp on rim of each glass. Garnish each glass with a lime wedge, if desired.

Nutrition Facts

197 calories; calories from fat 34%; fat 7.4g; saturated fat 1.6g; mono fat 3.5g; poly fat 1.6g; protein 24.3g; carbohydrates 9.7g; fiber 1.8g; cholesterol 172mg; iron 3.1mg; sodium 467mg; calcium 76mg.
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