These tasty little gems are perfect for hot summer days when the last thing you want is a long drawn out dinner prep. It comes together in under 20 minutes. The sauce is light and will set your taste buds to dancing. For extra crunch, I add the Cilantro-Lime Sour Cream to a bag of broccoli slaw from the store and toss. It makes a delicious bed for the shrimp. You can use any kind of wrap you'd prefer. Be creative...it's all good here in the kitchen!
Celebrate the Feast!
recipe adapted from Ina Garten
1 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice
Preheat the oven to 400 degrees F.
Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes in a single layer.
Cilantro-Lime Sour Cream
adapted from all recipes.com
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
juice and zest from one lime
salt to taste
Stir all ingredients together in a bowl.