Preparation:
Combine all the marinade ingredients except zest in a bowl. Add shrimp; marinate for 30 minutes.
In a skillet, heat the 2 tb. of olive oil, add scallions and sauté until softened. Add drained shrimp and sauté quickly for 2 to 3 minutes, until shrimp become firm and turn pink. Add tomatoes and reserved lime zest and heat through. Set aside on a warm platter.
Add reserved marinade to skillet. Cook over high heat for 3 to 5 minutes, until marinade is reduced by half. Pour over shrimp. Garnish with cilantro leaves.
Serve over rice.
Recipe from 1994 "Shepherd's Garden Seeds Catalog," pg. 40 |
