Garlic Buttered Prawns With Cherry Tomatoes (Master Chef)

I really love this dish! Just like Joyce mentioned, the taste indeed reminded me of Thai cuisine. Just add bean vermicelli and I would get the famous Thai style bean vermicelli salad :)

One thing is, this is not a dish for my kids, so I cooked this yesterday when my kids had their pasta :)

Recipe is from HERE

What you need:
I modified a little to suit what I had in my fridge

80g butter
4 cloves of garlic, crushed
500g prawns, peeled and deveined
1 large red chillies, finely chopped
10 honey cherry tomatoes, quartered
juice of 1 lime
a few stalks of spring onion (my family doesn't fancy coriander leaves)

1. Melt butter in a frying pan over medium high heat til foamy
2. Add in garlic, chilli, prawns, cook tossing for 2 minutes til almost cooked through
3. Add in tomatoes, lime juice, and spring onion, cook tossing for 1 minute

Very refreshing dish, tangy and spicy, yum!

I'm submitting this post to Cook Like A Star September 2012 (Master Chef) hosted by Zoe

 



Malacca Sambal Prawn Belimbing

The next and last dish I cooked using belimbing fruits, so mouthwatering! Delicious! :)

Recipe is from Joyce's site, and I saw Bee Bee also cooked this dish :)

What you need:
(I modified a little to suit my liking)

20 medium size prawns - deshelled and deveined
50g chilli paste
300g shallots - chopped
2 cloves of garlic - chopped
1 tsp fried belachan (shrimp paste)
15 belimbing fruits - cut into 2 (I used all the balance I had, around 18)
4 pcs lime leaves
1 tomato, sliced to wedges
1 medium onion, sliced to wedges
1/4 cup water, more to add if it's too thick (I did add a little more)
2/3 cup canola oil
2 tbsp tomato ketchup
salt, sugar to taste

1. Blend shallots, garlic, chilli paste, belachan to a fine paste
2. marinate prawns with 1 tsp of sugar, stir well and set aside
3. Heat oil on a saucepan, add blended paste and fry around 10 minutes over medium low heat, stir frequently to avoid burning
4. Add in lime leaves int othe 5 minutes of frying, keep stirring til paste is fragrant and separated from the oil
5. Add in belimbing fruits and stir for 2 minutes, Add in water, stir and simmer for 2 minutes to soften the belimbing
6. Add in prawns, tomato, salt, sugar, tomato ketchup
7. Let boil and stir til prawns cooked through, around 5 minutes
8. Off the heat and serve warm with many bowls of rice LOL

I'm submitting this post to Malaysian Food Fest, Melaka month hosted by Cindy of yummylittlecooks

Stir Fry Scallop, Mushroom & Brocolli

My last post of my festive season dish :)

What you need:

frozen scallops, thawed

dried shitake mushroom, soaked til soft

brocolli, cut 

3 cloves of garlic, crushed

shaoxing wine, oyster sauce, sesame oil, salt, pepper, a little sugar, a little water, a little cooking oil

1. Heat up cooking oil on a pan, sautee garlic til fragrant
2. Add in scallops, stir til cooked, followed by mushrooms, stir well
3. Add in shaoxing wine, oyster sauce, salt, pepper, sugar and water, stir well
4. Add in a few drops of sesame oil followed by brocolli, stir well on high heat

I'm submitting these dishes to  Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

Tiger Prawns In Garlic Tomato Sauce

One more indulgence over the festive season *slurp*

What you need:

8 tiger prawns, wash and cut the tail

10 cloves of garlic, minced

5 thin slices old ginger

3 stalks of spring onion, cut small

1 large red chilli, cut

enough butter to sautee

tomato ketchup, dark sweet soya sauce (kecap manis), sugar, salt, a little water

1. Heat up pan with butter, sautee garlic, ginger til fragrant
2. Add in spring onion and red chilli, mix well
3. Add in prawns, followed by the seasonings, lastly water, cook and stir well til prawns changed color completely
4. Adjust taste, off heat and serve

Served with hot rice, who needs anything else? Yum! :)

I'm submitting these dishes to  Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

Crab Stuffed Mushrooms

I was recently sent some Kikkoman products and I was excited to make some recipes using them.  I loved the Ginger-Honey Pork Tenderloin that I made with the soy sauce and I REALLY loved these crab stuffed mushrooms using their panko crumbs.  My husband and I gobbled these mushrooms up and enjoyed them very much. My kids tried them but didn't like the crab - silly kids! 

Crab Stuffed Mushrooms:

Adapted recipe and photos by For the Love of Cooking.net

Recipe inspired by Kikkoman 

• 12 button mushrooms, stems removed
• 2 tsp olive oil (divided)
• 2 tbsp sweet yellow onion, finely diced
• 1 clove of garlic, minced
• 1/2 cup of lump crab meat
• 2 tbsp mayonnaise
• 2 tbsp Parmesan cheese
• 1 tbsp fresh parsley, chopped (divided)
• Sea salt and freshly cracked pepper, to taste
• Squeeze of fresh lemon juice, optional
• 1/4 cup of panko crumbs

Preheat the oven to 350 degrees.  Coat a round baking dish with cooking spray.

Remove the mushroom stems and dice them finely.  Heat the olive oil in a small skillet over medium heat then add the onion and diced mushroom stems.  Cook for 2-3 minutes or until tender and soft; add the minced garlic and cook, stirring constantly for 1 minute.  Remove from the heat and let cool.

Combine the crab meat, mayonnaise, Parmesan cheese, most of the fresh parsley, sea salt and freshly cracked pepper, and a dash of lemon juice in a bowl.  Add the cooked mushrooms and onion mixture then gently stir until well combined.  Fill each mushroom with the crab filling until overflowing; repeat with the remaining mushrooms.  Place the mushrooms into the prepared baking pan.

Combine the panko crumbs with the remaining teaspoon of olive oil and the last bit of parsley then mix until well combined.  Sprinkle the panko crumbs evenly on top of each mushroom.  

Place into the oven and bake for 30 minutes, or until the mushrooms are tender and the panko is golden brown.  Serve immediately.  Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Indonesian Prawns & Chicken Cake (Kekian)

My family's all time fave which I never cook myself, til I found out that it's easy to make :)
Kekian, is a typical Indonesian dish famous in Semarang - Central Java

My mum's recipe...

What you need:

200g chicken breast - diced
200g prawns - deshelled, deveined and cut
50g pork oil, tiny cut (optional - I didn't use for health reason - no doubt this crucial ingredients does a major part in giving a soft and springy cake)
enough plain flour to form a thick paste
salt, pepper, a little sugar
6 eggs - lightly beaten (if using pork oil, eggs can be reduced to 4)

Blend smooth chicken, prawns, pork oil, salt, pepper, sugar
Mix flour and eggs by hands til well mixed
Arrange batter on a lightly oil greased pan and steam for approximately 45 mins (I used 20cm round pan) - cover the top with heat proof plastic
Let cool - cut square and pan fry til golden brown

Can be consumed in few different ways:

Pan fried and eat with sweet soya sauce (kecap manis) mixed with cut bird's eye chillis (Indonesian brand ABC sells ready to eat in bottle - convenient)

Cooked in stir fry with garlic and veggies

Simply stir fry crushed garlic and cut from 1 small onion on a heated pan with oil, add in veggies (I used cut cabbage only), water, salt, pepper, a little sugar and corn starch mixed with a little water to thicken the gravy, throw in kekian, stir well

Mixed in fried noodle

(recipe here - just replace the chicken with kekian)

Recently only I found another recipe for this dish - you may view here 

A little different and sounds tasty, I will give it a try next time :)

Stir Fry Prawns In Butter Sauce (Udang Goreng Mentega)

Another dish loved by my family - saw the picture from Melly's photo collection and mentioned there the source of the recipe is from Ricke's blog

What you need:

250g large prawns - washed and deveined
1/2 large lime
salt, pepper
oil to fry the prawns

3 cloves of garlic - crushed
1/2 small onion - julienned
margarine, oyster sauce, worcestershire sauce, kecap manis, chicken stock powder

Marinade prawns with lime juice, salt and pepper - set aside for 15minutes
Heat oil in a pan - stir fry prawns til color changed - set aside
Heat margarine in the same pan, stir fry garlic and onion til fragrant
Add in fried prawns
Add in oyster sauce, worcestershire sauce, kecap manis and chicken stock powder
Mix well, simmer for around 15mins
Serve hot with rice

I also make the chicken version for Abby, as she cant take seafood
This is also yummy :)

Sweet & Spicy Prawns

I just realized I had this in my kitchen cabinet - fortunately it's still not expired

I had plan to cook prawn dish today but not with this sauce
But since I got this with me, I'd better use it up before it's forgotten again :)

Dunno what I've done wrong, it turned out so different from what's shown in the packaging
The sauce is real close to chilli crab sauce - DH was quite happy with this dish, unlike me whom expected something different with the prawns I have bought

Following exactly from the instructions in the packaging, what you need:

80g peeled prawns - butterflied
1 pack egg tofu - sliced
1 small onion - julienned
oil, eggs, potato starch, water

Heat oil, deep fry egg tofu til golden brown - set aside
With a little oil, stir fry onion til fragrant, add prawns, stir til half cooked
Add in the sauce and a little water, also fried egg tofu, stir til well mixed
Add in potato starch which has been diluted with a little water and eggs, stir
Off heat
Serve with hot rice

Next time I will have mantou to eat this dish - if there is next time hehe...
Okay, I'd better buy another batch of prawns to cook with my initial planned recipe :)

Potato Crab Chowder

I got three different meals out of one can of crab - I love that! For the last crab recipe I decided to make a Cooking Light Potato Crab Chowder I found on Myrecipes. It looked hearty, filling, and delicious. It was quick and simple to make and tasted wonderful. The crab made this chowder rich and delicious and I loved the chunky potatoes with the creamy and sweet corn. I served this chowder with fresh baked bread - the perfect dinner on a cold rainy night.

Potato Crab Chowder:

Adapted recipe by For the Love of Cooking.net

Original recipe by Cooking Light 2003 ~ Myrecipes

• 2 tbsp butter
• 1/2 sweet yellow onion, diced
• 3 stalks of celery, diced
• 3 cloves of garlic, minced
• 3 1/2 cups of baby red potatoes, diced (about 10)
• 3 tbsp flour
• 1 tsp thyme
• 1/4 tsp fresh nutmeg, grated
• Sea salt and freshly cracked pepper, to taste
• 2 1/2 cups of 2% milk
• 1 14 oz can of cream style corn
• 2 cups of chicken stock
• 10 oz lump crab meat
• 3 tbsp fresh parsley, chopped

Melt butter in a large Dutch oven over medium heat. Add the onion and celery then cook for 3-4 minutes; add the minced garlic and cook, stirring constantly, for 1 minute. Add the potato and sauté for 1 minute; add flour and cook, stirring constantly for 1 minute. Add thyme, nutmeg, and sea salt and freshly cracked pepper, to taste. Next add the milk, cream corn, and chicken stock. Bring to a simmer, stirring frequently. Cover, reduce heat, and simmer for 20 minutes or until potato is tender, stirring occasionally. Stir in crab and parsley. Taste and re-season if needed. Cook for 5 more minutes then serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Crab Quesadilla with Homemade Guacamole

I think my new favorite flavor combination is crab with avocado. I loved the Cilantro and Lime Crab Salad with Avocado Halves so much I decided to use the same flavors together to make a quesadilla for lunch the next day. I recently won a package of Tortilla Land corn tortillas from Two Peas and Their Pod and I couldn't wait to use them. I precooked the tortillas a little bit first then layered them with Jack cheese, the crab mixture followed by a bit more cheese. I loved the flavor of the crab mixture with the fresh corn tortillas and homemade guacamole. This was a quick and simple recipe to make but made my lunch extra special. Thanks for the great tortillas Maria!

Crab Quesadilla with Homemade Guacamole:

Recipe and Photos by For the Love of Cooking.net

• 1/2 cup lump crab meat
• 1 tsp jalapeno, diced finely
• 1 tsp red onion, diced finely
• 2 tsp cilantro
• Juice from 1/2 a lime
• Sea salt and freshly cracked pepper, to taste
• Dash of cumin
• 2 fresh corn tortillas
• Jack cheese, shredded
• Homemade guacamole

Note: If you are using par cooked tortillas, cook them in a hot skillet for 30 seconds on each side before preparing your quesadilla.

Combine the crab meat, jalapeno, red onion, cilantro, lime juice, sea salt, freshly cracked pepper, and cumin together in a bowl and gently mix.

Heat a skillet over medium heat. Place a corn tortilla in the skillet then sprinkle a bit of cheese; then add the crab mixture followed by a little more shredded cheese. Place the other tortilla on top and cook for 3-4 minutes on each side or until golden brown. Remove from the skillet and let cool for a minute before slicing. Serve with fresh guacamole. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Cilantro and Lime Crab Salad in Avocado Halves

I picked up a tub of lump crab meat recently so I decided use some of it to make a quick and delicious salad to put into avocado halves. I found a recipe on Epicurious that looked simple and delicious. I tossed the crab with a bit of lime, cilantro, light mayonnaise, and red onion. The crab salad tasted so good with the creamy avocado. My husband and I both enjoyed this dish and I look forward to making it again.

Cilantro and Lime Crab Salad in Avocado Halves:

Adapted recipe by For the Love of Cooking

Original recipe on Epicurious

• 1/2 cup lump crab meat
• 1/2 tbsp light mayonnaise
• 1 tbsp fresh cilantro, chopped
• 2 tsp red onion, diced finely
• 1-2 tsp jalapeño, diced finely
• 1 tsp lime zest
• Juice from 1/2 a lime
• Sea salt and freshly cracked pepper, to taste
• Dash of cumin
• 1 avocado, cut in half, pit removed

Combine the lump crab meat, mayonnaise, cilantro, red onion, jalapeño, lime zest, lime juice, sea salt, freshly cracked pepper, and cumin together. Spoon the crab mixture into each avocado half and serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Fried Prawn With Tamarind

This is the best companion for Clear Spinach Soup

What you need:

Approx 25pcs grey prawn - remove head and tail
Tamarind - mix with a little water, discard the seeds
A little oil, salt, a little sugar

Fry prawn til color changed (approx 2minutes)
Add tamarind water, salt and sugar
Mix well

Baked Halibut Topped with Zucchini, Tomato, Dill, and Feta

I bought some halibut recently and decided to bake it topped with a mixture of zucchini, tomato, dill, onion, and feta cheese. This recipe was really simple to make and tasted wonderful. I loved that this dish was hearty and filling yet healthy. My husband and I really enjoyed this recipe while my son thought the fish was good but didn't like the topping and my daughter didn't like any of it. You win some, you lose some.

Baked Halibut Topped with Zucchini, Tomato, Dill, and Feta:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe Allrecipes.com

• 1 1/2 lbs of halibut, cut into three portions
• 1 tsp olive oil
• 1 large zucchini, diced
• 1/4 small sweet yellow onion, diced
• 1 clove of garlic, minced
• 3-4 roma tomatoes, diced
• 1-2 tbsp fresh dill, chopped
• 4 tbsp feta cheese
• Sea salt and freshly cracked lemon pepper

Preheat the oven to 450 degrees. Coat a glass baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the onion to the hot skillet and sauté for 2-3 minutes then add the zucchini, cook for an additional 2 minutes; add the minced garlic and sauté, stirring constantly for 45 seconds. Remove from heat and let cool.

Gently mix the tomato, 3 tablespoons of feta cheese, and fresh dill in a small bowl. Add the zucchini mixture and mix. Season with sea salt and freshly cracked lemon pepper, to taste.

Cut the halibut into three pieces then season with sea salt and freshly cracked lemon pepper on both sides. Place the halibut in the baking dish then spoon the tomato mixture over the top of each piece of fish. Sprinkle the last tablespoon of feta cheese equally over the fish.

Place in the oven and bake for 15-20 minutes or until the fish flakes easily with a fork. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Linguine with Red Clam Sauce

My kids love fresh clams so I picked some up from the grocery store and decided to make linguine with clams. I wanted to make the dinner light and healthy so I made a spicy red sauce instead of a butter sauce. It was a very simple recipe to make and tasted fantastic. The sauce wasn't too spicy for the kids and they gobbled it up. The leftovers the next day were delicious and very flavorful too.

Linguine with Red Clam Sauce:

Recipe and photos by For the Love of Cooking.net

• 4 oz of pancetta, chopped
• 1-2 tsp olive oil
• 1/2 sweet yellow onion, diced
• 3-4 large cloves of garlic, minced
• 28 oz can of whole or crushed tomatoes
• 1/2 tsp dried oregano
• 1 tsp fennel seeds, crushed
• 1/4 tsp crushed red pepper
• Sea salt and freshly cracked pepper, to taste
• 5-6 fresh basil leaves, chopped (divided)
• 2 tbsp fresh parsley, chopped (divided)
• 10 oz linguine, cooked per instructions
• 1 lb fresh clams, cleaned

Cook the pancetta in a Dutch oven over medium heat for 3-4 minutes or until browned, remove from the Dutch oven to a paper towel. If there isn't enough oil in the Dutch oven from the pancetta, add olive oil. Add the onion and cook stirring frequently, until soft and tender, about 3-4 minutes. Add the seasonings and minced garlic, stirring constantly for 1 minute. Add the crushed tomatoes or the juice from the whole tomatoes. Place the immersion blender into the can and crush the whole tomatoes before adding them to the Dutch oven. Add half the basil and parsley then stir. Taste and re-season if needed. If you like a sweeter sauce, add a bit of white sugar, to taste. Let the sauce simmer covered for 30 minutes.

Go through your fresh clams, if any of them are open, tap them lightly on the counter and if they don't close shut, the clams are dead - DON'T EAT THEM. Scrub the clams lightly in cold water. Keep the clams in the refrigerator until ready to use.

Cook the pasta per instructions. While the pasta is cooking, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes (don't dump the bowl of clams into the sauce because there could be sand in the bottom of the bowl). If there are any clams that did not open, throw them out. Toss the cooked linguine with the sauce and clams until evenly coated. Top with the remaining basil and parsley and serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Gemelli with Lump Crab, Mushrooms and Asparagus in a Lemon Butter Sauce

I bought some lump crab from Costco and couldn't decide what to make with it. I was craving pasta so I looked through my refrigerator to see what I could use in a pasta dish. I found mushrooms, asparagus, crab, lemons, shallots, Parmesan and garlic. I thought all of those ingredients would be tasty together and I was right. I used a bit of pasta water and butter to make the sauce a bit thicker and richer - it was so lemony good. It was fairly simple to make and tasted really, really delicious. My son thought it was awesome and my daughter liked it but thought it was a bit too lemony. My husband and I thought it was wonderful.

Gemelli with Lump Crab, Mushrooms and Asparagus in a Lemon Butter Sauce:

Recipe and photos by For the Love of Cooking.net

• 1/2 lb of gemelli pasta, cooked per instructions (retain 1/4 cup of pasta water)
• 1-2 tsp of olive oil
• 8 oz button mushrooms, sliced
• 1 cup of lump crab meat
• 7 spears of asparagus, ends removed, cut into thirds
• 2 tbsp shallots, chopped
• 3-4 cloves of garlic, minced
• Zest and juice of 2 lemons
• 2 tbsp fresh parsley, chopped
• 2 tbsp butter
• Sea salt and freshly cracked pepper, to taste
• 1/4 cup parmesan cheese, grated

Cook the gemelli per instructions, making sure to season the water with sea salt.

Add the asparagus to a pot of boiling water and cook for 2-3 minutes. Drain and rinse with cold water to stop the cooking and to retain the bright green color. Set aside.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the mushrooms and let them cook (without stirring) for 3-4 minutes; stir and add the shallots to the skillet. Cook the shallots and mushrooms for 2 minutes before adding the minced garlic and asparagus. Add the lemon juice, zest and butter to the pan. Add the drained pasta to the pan along with the crab, asparagus, Parmesan cheese, reserved pasta water and parsley. Mix the ingredients until evenly coated and season with sea salt and freshly cracked pepper, to taste. Taste the pasta and add more lemon juice, Parmesan cheese, sea salt, cracked pepper or butter if desired. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Grilled Blackened Salmon with Pineapple Mango Salsa

I found a really fresh and delicious looking salmon at Costco recently and decided to grill it up with some blackened seasonings and serve it topped with a pineapple mango salsa. The spicy fish was so delicious with the sweet salsa - it was an amazing dish. We had friends over for dinner and we all really, really loved it. A couple of the kids liked it too! I will be serving this meal over and over again.

Grilled Blackened Salmon with Pineapple Mango Salsa:

Recipe and photos by For the Love of Cooking.net

Blackened Seasoning:

• 2 teaspoons ground paprika
• 2 teaspoons dried leaf thyme
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1/2 teaspoon ground cayenne pepper, or to your taste
• 1 teaspoon dried leaf oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg

Combine all ingredients together and mix thoroughly. Top the salmon with a bit of olive oil then spread a nice coating of the blackened seasoning over the top of the salmon.

Pineapple - Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/2 small fresh pineapple, diced
• 2 tbsp minced red onion
• 1 jalapeño, seeded and diced
• 1-2 tbsp chopped fresh cilantro
• Juice of 1 lime

Chop all the ingredients and place in a bowl, add the lime juice and combine gently until well mixed.

Place the salmon, skin side down, directly on the grill or on top of tin foil (we did this for easier clean up). If you are cooking directly on the grill, turn every 2-3 minutes to prevent the skin from sticking. If you cook on tin foil, don't bother turning it and cook for 5-7 minutes or until you place a fork in the fish and twist, if it's flaky then remove from grill. Top with the pineapple mango salsa and enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Crab Cakes

I've been craving crab cakes lately so when I saw a container of lump crab meat at Costco, I instantly knew what I would be making for dinner. I wanted to taste the crab not a bunch of fillers so I kept the crab mixture really simple. I made the cakes small so they would stay together nicely. I only cooked them in a small bit of olive oil and they tasted great without being greasy. The cakes were filled with big lumps of crab and the flavor was delicious. I can't wait to buy more of this crab and make different recipes. I served leftover tzaziki sauce as a dip but honestly the crab cakes were so good we didn't really use it.

Crab Cakes:

Recipe and photos by For the Love of Cooking.net

• 1 egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp dried mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• Juice of 1/2 a lemon
• 2 tbsp fresh dill, chopped
• Sea salt and freshly cracked pepper, to taste
• 16 oz super lump crab meat
• 3/4 cup plain panko crumbs
• 1-2 tbsp olive oil
• Tzaziki sauce

Combine all ingredients except crab and panko crumbs. Carefully add crab to mixture then gently fold in panko crumbs. Form into desired size crab cake by hand.

Heat olive oil in a skillet over medium heat. Place the crab cakes in skillet and cook on each side until golden brown. Serve with tzaziki sauce on the side. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Cilantro Lime Shrimp with a Honey Lime Dipping Sauce

I wanted a quick and tasty dinner that was easy to make. I grabbed some shrimp and marinated them in lime zest and juice, cilantro, olive oil and garlic for an hour then had my husband grill them. I had leftover honey lime dressing from the Grilled Corn, Avocado and Tomato Salad, so I used it for a dipping sauce and it was so delicious. My whole family really loved these shrimp - we gobbled them all up. I can't wait to try the honey lime dressing with fish and chicken.

Cilantro Lime Shrimp with a Honey Lime Dipping Sauce:

Recipe and photos by For the Love of Cooking

• 20-25 shrimp
• Juice and zest of 1 lime
• 2 cloves of garlic, minced
• 2 tbsp fresh cilantro, chopped
• 1 tsp olive oil
• Sea salt and freshly cracked pepper, to taste

Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 1 hour.

Honey Lime Dressing:

• Juice of one lime
• 3 tbsp of vegetable oil
• 1 tbsp honey
• Sea salt and freshly cracked pepper, to taste
• 1 clove of garlic, minced
• Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.

Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net