2
1 kg uncooked large shrimp, peeled
2 small jalapenos
1/4 cup vegetable oil
1/4 cup freshly squeezed lime juice
2 tbsp finely grated fresh ginger
2 garlic cloves, minced
Pinch freshly ground black pepper
If using frozen shrimp, rinse under cold running water until ice crystals melt. Pat fresh or frozen shrimp dry with paper towels. Core and seed jalapeños, then finely chop. Place in a large bowl and stir in oil, lime juice, ginger, garlic and black pepper. Then stir in fresh or frozen shrimp. Toss to evenly coat. Cover with plastic wrap. Refrigerate about 1 hour. Do not marinate much longer than 1 hour, as lime juice may soften shrimp. Just before serving, preheat oven to 400F (200C). Line a large baking sheet with foil and spray with oil. Spread out shrimp on sheet. Roast in centre of oven, turning shrimp halfway through, until shrimp turn bright pink and are firm to the touch, 8 to 10 minutes. Turn onto a platter. Serve warm or at room temperature.
Calories 187, Protein 23.2g, Carbohydrates 2.7g, Fat 8.8g, Sodium 170mg.