A nice sunny day. Five young girls. A bag of limes. A visit to the hospital.
According to ABC News, five young girls were smashing limes with rocks and daring each other to drink juice from the limes. The sun shone down and the combination of strong sunlight and the lime juice was enough to cause blistering rashes on the girls where lime juice had fallen. It was generally on their legs but some had it around their mouth. The UV light from the sun caused a photosynthesis reaction in the juice to produce a chemical that burned the skin.
Who would have thought?
The lime is a perfect complement to the shrimp and cilantro in this dish.
A pretty straight-forward dish.
Frying up the shrimp in the delicious sauce.
Such a beautiful and tangy dish. Just don’t rub it on your skin and sunbathe!
Spicy Shrimp with Lime and Cilantro
Prep Time: 15 minutes | Cook Time: 15 minutes | Makes: 4
- 3/4 teaspoon coarse salt
- 3/4 teaspoon smoked paprika (or 1 teaspoon paprika)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- 1 1/4 pounds large shrimp, peeled and deveined
- 1 tablespoon unsalted butter
- Chopped cilantro (optional), for serving
- Lime wedges (optional), for serving
- Toasted whole-wheat naan (optional), for serving
- Plain yogurt (optional), for serving
1. Combine salt, paprika, cumin, curry powder, cayenne, and cinnamon. Sprinkle over shrimp and toss to combine.
2. In a large skillet, melt butter over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, 3 to 5 minutes. Serve shrimp with cilantro, lime wedges, naan, and yogurt.