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Ingredientes
- 12 lrg shrimp
- 2 x Lemons, zested and juiced
- 2 x Lime, zested and juiced
- 1 x Jalapeno pepper, diced
- 1 Tbsp. White peppercorns, crushed
- 1 Tbsp. Coarse salt
- 2 Tbsp. Brown sugar
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Sliced ginger root
- 2 x Starfruit, sliced crosswise
- 2 ounce Rum
Direcciones
- Preparation Time:1:00 STEP ONE: The zest is the colored part of the lemon and lime rind. Use a vegetable peeler to remove it, then chop it finely.
- STEP TWO: Peel shrimp and butterfly by cutting lengthwise so which shrimp open like a book and lie almost flat. Do not cut them in half.
- STEP THREE: Combine lemon and lime zest, jalapeno, and white peppercorns and set aside.
- STEP FOUR: Combine lemon and lime juice with brown sugar in a small saucepan and simme till 3 Tbsp. are left. Add in the salt and zest mix. Cook for one more minute and remove from heat. Moisten with 1 Tbsp. extra virgin olive oil and l cold.
- STEP FIVE: Press the mix onto both sides of the butterflied shrimp, then sear in extra virgin olive oil. Cook for one minute, then add in the starfruit and ginger. Add in the rum, swirl it around in the pan for a few seconds, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 143 | |
| Calories from Fat 36 | 25% |
| Total Fat 4.06g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1780mg | 74% |
| Potassium 186mg | 5% |
| Total Carbs 15.61g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 9.42g | 6% |
| Protein 5.33g | 9% |
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