Going light and easy

After a week of continuous feasting in Singapore, goin' light and easy on cooking this time. And since the temperature in the Bay Area has dropped, it's time for grilling! Well, while I have observed most people here enjoy grilling and BBQ-ing in summer, I love mine in the cooler colder months.

Pan-grilled garlic shrimps
-12 deveined, peeled medium- sized shrimps
-2tbsps extra-virgin olive oil
-2tsps crushed garlic
-1/2 to 1tsp crushed red pepper flakes
-salt and pepper
-1tsp lime or lemon juice
-2tsps dried oregano

1.Season shrimp with salt and pepper on both sides
2.Combine 1tbsp olive oil, crushed garlic, crushed red pepper, lime juice and oregano in a small bowl, mix in shrimps to combine with herbs and spices
3.Heat skillet/large surface pan over medium high heat
4.Add 1tbsp or a 1/2 turn of the pan of extra virgin olive oil to the hot skillet and sear/grill the shrimps 3mins on each side or until curled and pink
5.Serve with your favorite roasted vegetables

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