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Serve hot as an appetizer or cool in the refrigerator and use as a picnic lunch.
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Ingredients:
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1 bag
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M&M Shrimp, defrosted
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2 tbsp
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(30 mL)
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sunflower oil
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1 tsp
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(5 mL)
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dried chilies
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1 tbsp
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(15 mL)
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chili powder
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1-2
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limes, juice only
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salt and pepper to taste
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Preparation:
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Toss the shrimp with the oil, dried chilies and chili powder.
Sauté the mixture in a non-stick frying pan on medium-high heat for 2-3 minutes or until shrimp is cooked through (they will turn opaque in colour).
Splash the juice of the limes over the shrimp and toss to coat.
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Tip(s):
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