Hot, garlicky, spicy, delicious! This reminds me of my favorite appetizer at the Blue Point Grill. It is delicious serves with Judy and Mark's rice dish (on this blog) and a green salad with mangoes and cukes. (Inspired by a recipe from The Best Recipes in the World by Mark Bittman.
To serve 4:
7 large garlic cloves, peeled
3 T. olive oil
1-2 jalapeno peppers, fresh is best
6 scallions, trimmed and roughly chopped
1 c. cilantro without any thick stems
2 lb. peeled shrimp
s&p
1/3-1/2 cup lime juice
1/4 c. white wine
With blade running, drop garlic cloves into food processor. When finely minced, stop f.p. and add oil, peppers, S & P, scallions, and cilantro and process until mixture is minced. Add some of the lime juice if mixture seems too dry.
Add green mixture to saute pan and add juice. Heat, stirring for a couple of minutes, and add shrimp. Cook until shrimp is pink, turning 2/3 of the way through. Add wine and more lime juice if you want it more juicy. Also could add orange juice if you want it juicier!
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