wilkes

You can usually find cilantro beside the parsley at Food Lion --- at least in the Elkin store you can!

You can also get cilantro at Food lion on hwy 18

You can also get cilantro at Save-a-lot.

Cilantro~ Any Mexican store or Cattle sale
Tumeric ~ A Supermarket will carry it
Fresh Shrimp ~ I get mine in Elkin at the Mexican store
on Nr Bridge St. across from Burger King.
Fresh meat and shrimp and Mexican spices.

Sounds excellent! I have the liquor on hand (tequila stays here for when friends with bad taste come over; I can't stand the stuff), but where can I find fresh cilantro, tumeric, and shrimp that's not frozen?

Caribbean Island Lime Shrimp
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
1/2 cup orange juice concentrate
1/8 cup tequila (see Note)
1 Tbsp Triple Sec or Cointreau orange liqueur
1/4 cup cilantro, chopped
2 cloves garlic, pressed
1/4 cup minced sweet onion
1/2 tsp curry powder
1 tsp kosher salt
1/4 tsp turmeric
1/2 tsp ground ***in
1/4 tsp cayenne pepper, or more to taste
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 to 1-1/2 pounds fresh shrimp, peeled and deveined, tails left on for presentation if you wish
Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic,
sweet onion, curry powder, salt, turmeric, ***in, cayenne pepper, and black pepper into a large zip-top bag.
Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal.
Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" the shrimp.)
Heat a large heavy skillet over medium-high heat.
Add 1 Tbsp olive oil to hot pan and swirl to coat.
Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan.
Cook for 1 minute, then flip the shrimp to the other side.
Do not overcook the shrimp or it will become rubbery.
Add the reserved marinade to the pan.
Cook 1 minute, then remove shrimp and keep warm.
Continue cooking the marinade until it
reduces to a thin sauce.
Turn off heat, return the shrimp to the pan,
and toss in the sauce.
Serve Caribbean Island Lime Shrimp over white rice.
This dish is also good as
a room temperature appetizer for parties.
Note: If you do not normally stock tequila
and/or Triple Sec at home,
simply pick up the mini single serving bottles.
This recipe will use about half of a mini bottle of each.
If you cannot consume alcohol, simply leave them out.
Yield: 4 servings