Zesty Lemon-Lime Shrimp with Cilantro

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One of my main cooking philosophies is that simple is usually better. 

And there are a handful of basic, fresh ingredients I turn to constantly to develop flavors that taste much more complicated than they are. 

Fresh herbs

I have written before about my deep love for lemon and its many uses in the kitchen, but the same can be said for all of those ingredients. A major part of knowing how to cook is simply knowing how to assemble the right ingredients and let them shine.

That's where this shrimp dish comes in. I was thinking about recipes that could work well as appetizers when I'm hosting people for a meal (for a recent story I wrote about how to be a good host), and cooked shrimp that can be served cold is one of those ideal appetizers. 

Instead of the traditional shrimp cocktail, I combined the shrimp with my favorite building block ingredients and created a super fresh and refreshing chilled dish that goes great alongside a charcuterie platter. 

Zesty Lemon-Lime Shrimp

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2 limes
1 lemon
1/4 cup chopped red onion
1 tablespoon olive oil
Pepper to taste
1 pound jumbo cooked, peeled shrimp
1/2 jalapeno, seeds removed, very finely minced
1/4 cup fresh chopped cilantro
Zest one of the limes, then juice both. Zest the lemon, and juice it. Combine in a small bowl with red onion, olive oil, and salt and pepper. Let marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl, combine shrimp and jalapeno. Add red onion mixture to shrimp, then add cilantro and gently toss. Taste, and adjust salt and pepper if needed.
Serves 4. 
Source: Adapted from skinnytaste.com.