thai ish shrimp

  • ½ tablespoon olive oil
    • 1 clove garlic, minced
    • 12-16 medium sized shelled, deveined shrimp, tails intact
    • 1 tablespoon freshly grated ginger
    • 1 teaspoon minced serrano chile
    • 2 tablespoons fresh lime juice
    • 1 tablespoon cilantro leaves

Heat olive oil in sauté pan to a sizzle over a medium flame. Add garlic and sauté until soft, for about 2 minutes. Add shrimp and cook until pink on one side, about 2 minutes.

Turn shrimp, add ginger and serrano chile. Cook shrimp until pink throughout, about 3 additional minutes. Add lime juice, toss with shrimp, and remove from flame. Serve immediately on two plates, garnishing with cilantro.