Zesty Shrimp ‘n’ Rice

Ingredients:

1 lb jumbo raw shrimp, 26-30, tail on, peeled, devained

2 cup jasmine rice

5 lemons

8 cloves garlic, chopped

1 tsp salt

l cup evoo

1/3 cup fresh oregano, finely chopped

1/2 tsp habanero, diseeded

Instructions:

• Cook rice according to the instructions. (Go back to the blog page for my rice recipe)

• Empty bag of shrimp in a bowl. Fill with cold water. Set aside for 15 min or until defrosted.

• Empty out water and pat dry shrimp with paper towels.

• Zest 1 lemon and juice it. Juice another lemon to make 1/3 cup juice total. Cut the remaining 3 lemons into wedges. Set all aside.

• In the bowl of a food processor, process the garlic, lemon juice, and salt. With the motor still running, slowly pour in the oil and process until the mixture is smooth and emulsified. Transfer the lemon-garlic sauce to a bowl and stir in the oregano and chile.

• Place the shrimp in a bowl and cover with a third of the sauce, reserving the remainder for serving. Marinate for 10 to 15 minutes.

• Place non-stick skillet on stove over medium-high heat. Oil the pan lightly. Cook for 2 to 3 minutes per side. Pour the reserved sauce over the shrimp and sprinkle with the oregano, and lemon zest Serve with the lemon wedges. Serve over hot rice!