Recipe tested by Chelsea Zwieg. Makes 4 servings. For the shrimp: 1 pound shrimp, peeled and deveined; Salt and pepper to taste; ¼ cup olive oil; ½ cup plus 1 tablespoon fresh lime juice (divided) ...

It's the salad I make when I want to put one dish on the table and really impress people. It's a Big Salad™ full of color, texture, and herby honey-lime shrimp.

In a small bowl, whisk together the sour cream, lime juice and cilantro. Season to taste with salt and pepper. This makes a generous one-half cup cream, more than is needed for the remainder of ...

Pat dry and season peeled and deveined shrimp on both sides. In a large sauté pan over medium-high heat, add 1 tablespoon of olive oil to the pan, heat for a minute or so, and drop in the shrimp.

A flavorful, zesty shrimp recipe from Chef Jyll that comes together quickly. Ingredients: 8 Tbs butter, divided; 3 cloves garlic, minced; 1 medium shallot, minced ...

Chipotle Lime Shrimp Kabobs are a quick and ... I’m loving this Lettuce Strawberry Salad right ... Both give the marinade a strong base flavor that complements the shrimp. Honey – Adds subtle ...

1) Prepare marinade - In a bowl, whisk together honey, olive oil, lime juice, lime zest, garlic, smoked paprika, cayenne, salt, and black pepper. 2) Marinate shrimp - Toss shrimp in the marinade ...

That’s how I decided to try this Summer Slaw With Hot Honey Shrimp from “Salad Seasons” by Sheela Prakash. The recipe is, of course, in the summer chapter of the cookbook, which offers a ...

Fruit Salad. This salad is best made just before serving, but there are ways to prep ahead. Chop all fruit but the bananas up to 24 hours in advance and refrigerate until ready to assemble.