A perfect appetizer for whipping up on the fly. Especially since the sauce is already jarred and the shrimp can stay in the freezer until needed. Even though this sauce has habanera peppers in it, it is toned down by all the sweet components, so it is not hot as the name may imply. The addition of the lime really a makes the appetizer pop. This is a light appetizer for 4.
16 frozen shrimp, thawed shell and tail removed
2 tablespoons of a light oil with a high smoking point like sunflower, grapeseed, canola or coconut oil
A sprinkle of kosher salt
1/3 cup of Fisher-Weiser brand Mango Ginger Habanera Sauce or something similar
1 lime cut into wedges
Thaw shrimp and remove tail and shell. Heat oil in a medium sized skillet over high heat. Add shrimp and a sprinkle of kosher salt. Sauté until shrimp have curled and have turned pink. Add habanera sauce, reduce heat to medium and reduce sauce until it becomes a glaze and adheres to the shrimp. Remove from skillet and serve as shown with limes for squeezing the juice over the shrimp.
A semi sweet white wine to cut through the spices. Try McManis Family Vineyards Viognier (California), Yalumba Viognier (South Australia) or Vin du Lac of Chelan Viognier (Columbia Valley), Strongbow Dry Cider (England), Woodchuck Draft Cider Amber (Vermont) or an ice cold long neck Bud Light.
When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.