We welcome the summer season with a rich and wholesome main dish: the rice salad with citrus, baby spinach, and shrimp, so ...

2. Add rum and flambe shrimp with lime juice and simmer for about 1 minute. 3. Remove the shrimp from the pan and set it aside. 4. Add the coconut milk, 35 per cent cream, and lime zest to the pan ...

lime juice, salt, brown sugar, smoked paprika, cayenne, coriander and cumin. Add the shrimp and toss to fully coat. Cover and refrigerate for at least 1 hour and up to 4 hours. 2. Prepare and ...

The vinaigrette contains lime and hot sauce ... Step 3: In a large bowl, combine shrimp with 2 tbsp dressing. Toss to coat, then add shrimp to the skillet. Cook 3 minutes on one side without ...