A recipe by Nourish Culinary

As personal chefs here at Nourish Culinary, we can be cooking up to 12 dishes for our clients at a time, so we love a meal that comes together quickly without compromising deliciousness or that wow-factor.  And when we’re cooking for our own families after a full day of cooking, we love it even more!  This delicious main dish using Norman’s honey and garlic can be on your table in about 20 minutes start to finish.  We serve it with cilantro lime rice, black beans and a salad.  Dinner, Done!

We also love a fresh, citrusy, carbonated drink at the end of a long day. Our honey grapefruit Paloma cocktail pairs well with this dinner dish, but can also stand on its own for a relaxing evening on your back porch. Depending on the day, we sometimes add a splash (or two) of our favorite tequila but feel free to substitute vodka, or leave it out altogether.

Serves 4

Ingredients

Honeyed Chipotle Lime Shrimp

• Sunflower or safflower oil (canola or vegetable work fine, too)
• 12 cloves garlic, peeled
• 1 ½ -2 lbs extra large peeled, deveined shrimp
• 2 teaspoons chipotle powder
• ¼ cup Norman’s honey
• Sea salt and freshly ground black pepper
• Lime
• Fresh cilantro leaves and sliced fresh chili (optional)

Honey Grapefruit (Tequila) Paloma

• 3 cups (700ml) ruby red grapefruit juice
• Juice of 2 fresh limes
• 3 teaspoons Norman’s honey
• Sparkling water, to fill
• 2 ruby red grapefruits, supremed **
• 8 oz tequila (optional)

Directions

1. Heat a large nonstick skillet over medium heat.
2. Peel and very thinly slice the garlic.
3. Heat 2 tablespoons of oil for 10-15 seconds in the hot pan until the oil shimmers. Then fry the garlic until crisp, but not burnt, approximately 30 seconds.  Fish out the garlic and set aside on a paper-towel lined plate, leaving the garlicky oil in the pan.
4. Stir the chipotle powder into the oil, then add the shrimp.  Fry for approximately 2 minutes per side or until the shrimp are opaque and cooked through, without agitating or moving them around.  This allows the shrimp to form a nice crust.  Don’t overcrowd the pan; you may  need to work in batches.
5. Return all shrimp to the pan, and stir in the honey, tossing the shrimp to coat for approximately 30 seconds.  Taste the sauce and season to your taste with a good pinch of salt and pepper.
6. To serve, scatter the crispy garlic back over the shrimp, add the zest and juice of ½ lime and top with a handful of cilantro and a sliced chili.
7. For the cocktail, combine the grapefruit juice, lime juice, honey and optional tequila in a pitcher. Divide among 4 glasses, top with sparkling water and garnish with a grapefruit supreme.

**Note: To “supreme” a grapefruit, or any citrus, means to slice the meat of the fruit out from the membranes that divide each section.  Slice the top and bottom off of the grapefruit so it sits flat on your cutting board.  Then with a very sharp knife, slice the skin off of the outside, curving your knife as you go.  Holding the grapefruit in your hand over a bowl, and using a smaller paring knife, slice in between each membrane.  Reserve the supremes for garnish.