Saturday, June 9, 2012

Shrimp and Tilapia with Lime

This is becoming an easy summer routine- grilled/broiled/baked protein of some kind on top of a salad.  Easy, yummy, light, and fast.

Shrimp and Tilapia with Lime
1/2 lb raw shrimp, shells off
2 tilapia fillets (roughly 6 oz each)
favorite lettuce
1 tomato, chopped
1/2 english cucumber, chopped
2 limes, juiced
kosher salt
3 tbsp EVOO, plus a bit more for coating the fish and shrimp
sprinkle of cayenne
sprinkle of black pepper

Throw you raw shrimp in a bowl and marinate in the juice of half a lime, and a dash of EVOO and salt.  On a foil lined baking sheet, place your fillets and coat with a little EVOO, then squeeze the other half lime over.  Sprinkle liberally with salt and cayenne.  My baking sheet had enough room for the fish and shrimp.  Spread your shrimp onto the baking sheet and bake everything together at 350.  Your shrimp will be done quickly, so check after 8 minutes or so, depending on how big they are.  Remove them and place onto a plate with a spatula.  At this point, set your oven to broil just to crisp the fish up.

While the fish finishes cooking, take your remaining lime and juice it in a bowl, then add your EVOO.  I like dressings tangy but if this is too acidic for you, add a bit more oil.  Sprinkle some salt and pepper and cayenne and whisk or mix with a fork.  Throw your lettuce and chopped tomato and cucumber into a bowl, and top with shrimp and fish.  The whole process start to finish is like, 25 minutes.  Super fast dinner for any night of the week.