Place the garlic in a small microwave-safe bowl, cover with water and microwave at 100% for 1 minute. A Burmese restaurant, next to a Japanese Katsu place, next to the sweetest aunties making any kind of Thai food you can think of – fresh to order and served with steamed red rice ! Let the mixture come down to room temperature and add to a bowl with the shrimp.
Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat. Sign up to receive new recipes directly to your inbox and post updates directly to your inbox, plus get a FREE e-cookbook when you subscribe!
Look for firm, juicy shrimp with translucent, moist shells and without black spots (unless you are purchasing black tiger shrimp). The shrimp takes a whopping 5 minutes to cook on the stove, while the marinating takes another 15. Ok ok so whisking the marinade together will take an extra 12 seconds, but whatever.
Nestle the shrimp into the ice, making sure the shrimp are not too close to the bottom of the bowl where melted water will accumulate. In this light snack, Greek yogurt , lime juice, avocado and jalapeño sauce are combined on a rye flatbread for a tasty treat.
As simple as it sounds, this is probably one of the most delicious recipes I have made recently. This is great for a summer night with chips and guac (the guac cuts the spice of the shrimp nicely)-I used the leftovers as the protein in Vietnamese Rice Noodle Salad (by Food52 contributor MollyandBrandon) and it was perfect!