Recipe: Chili-Lime Shrimp

I'm so excited to share that this season I will be teaming up with President's Choice to bring the Lifestyle File recipes to Loblaws locations across the Greater Toronto Area. I'm pretty excited to be back in a classroom and to share my love of food and the culinary arts with more people.
I really think food brings people together and it is a common topic regardless of age, location or any other demographic. My students made my first class such an enjoyable experience and I'm really looking forward to the next time I'm back in the Loblaws kitchen.

Thought I'd share one of the recipes that I shared in my first class. I did a Chili Lime Shrimp and paired it with PC's recipe for Southwest Succotash. Both dishes had lime and cilantro and paired together really nicely. You can also serve this shrimp with a salad and some rice for a filling meal.

Shrimp is a great lean protein and I feel the flavours in this recipe really punch it up quite a bit. I got some great feedback from my students who ate it during class, hope you enjoy it too!

Chili-Lime Shrimp

1 pkg PC Brand Raw Jumbo Black Tiger Shrimp, deveined and shell on (18-20 pieces)

2-3 cloves garlic, chopped

1 jalapeno pepper, seeds removed and diced

1 tsp cumin powder

¼ cup olive oil

2 limes, juiced

1 tsp lime zest

1/3 tsp salt

3 tbsp chili powder

chopped cilantro leaves to garnish

1)Preheat oven to 400 degrees Celsius

2)Line a baking sheet with foil paper (this makes for easy clean up later)

     3)Place all the ingredients (except the shrimp and cilantro) into a large bowl

    *Taste your marinade (it should be a little salty and spicy with a tang

4) Leaving the shells on the shrimp add them to the marinade, making sure they are coated with the mixture

5) Cover and let the shrimp sit in the fridge for 30 minutes to an hour

6) Line the shrimp up on the baking sheet and place in the oven for 15-20 minutes

7) When the shrimp are an even pink colour they are cooked

8) Arrange the shrimp on a platter or plate and sprinkle some chopped cilantro leaves on top
9) Squeeze some more fresh lime on top of the shrimp right before serving to brighten the flavours

Serve with rice and Southwest Succotash

This recipe can easily be adapted to cook on a grill and would also make a great stuffing for tacos (but take the shell off before marinating)