Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"This recipe gets its unusual name because you have to work a little harder to get to the good stuff. But it's worth it. This zesty dish is always a hit, and although it uses a little bit of a lot of spices, it's not time-consuming. Peeling the shrimp can be messy, so just make sure to serve it with a plenty of napkins!" - Heather Mader, Portland, Oregon
Ingredients[]
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1 pound medium shrimp, unpeeled
- 2 teaspoons vegetable oil
- 1/2 teaspoon chili oil
- 1 1/2 teaspoons grated lemon rind
- 2 1/2 tablespoons fresh lemon juice
Directions[]
- Combine first 5 ingredients in a large bowl.
- Add shrimp; toss well.
- Heat oils and rind in a large nonstick skillet over medium-high heat.
- Add shrimp; sauté 4 minutes or until shrimp are done.
- Stir in juice.
Yield: 4 servings (serving size: 4 ounces shrimp)