Sauteed Shrimp with Garlic Lime and Chile Sauce
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), thinly sliced|
|Large shrimp||1 Pound, shelled and deveined|
|Limes||2 , juiced|
|Chinese chili paste/Hot pepper sauce||1 Teaspoon|
|Vermouth/Dry white wine||1⁄2 Cup (8 tbs)|
|Lime||1 , cut into wedges (For Garnish)|
In a large skillet, heat 1 tablespoon of the oil over medium-high heat.
Add the garlic and, stirring, cook for 1 minute.
Add the shrimp, in one layer if possible, and cook for 2 minutes.
Using tongs, flip the shrimp over and cook for 1 minute.
Add the lime juice and chile paste to taste.
Raise the heat to high and add the Vermouth.
Cook for 1 minute.
Remove the shrimp to a platter.
Add the remaining tablespoon oil if you like and boil the juices down in the pan over high heat for another minute.
Pour the sauce on top of the shrimp and garnish with the limes.