Shrimp in Spicy Red Sauce
Serve with Cilantro Rice
1 1/2 Cups Salsa Senorita Salsa, Medium or Hot
3 Tablespoons Honey – use a local variety
1 each Lime, zested and juiced
Pinch Salt and freshly cracked black pepper
20-24 Prawns, peeled and deveined
2 Tablespoons Cilantro, fresh, chopped
1/4 Cup Cilantro springs, garnish
- Place the salsa in a shallow skillet and simmer until reduced to a thickened consistency.
- Add the honey, lime juice and zest. Season with salt and freshly cracked black pepper. Adjust seasoning as needed.
- Stir in prawns and coat with sauce. Cook, stirring, until the shrimp are just cooked through and still tender. Toss with fresh cilantro just prior to taking off the heat.
- Plate with rice, and garnish with cilantro sprigs.