Ingredients
½cupdry white wine
2tbsplime juicefreshly-squeezed
1tbspground cumin
1tbspsmoked paprika
1tspkosher salt
½tspfreshly-ground black pepper
1½tbspolive oil
1lbshrimppeeled and deveined, with tails off
4clovesgarlicpeeled and minced
fresh cilantro leaveschopped, to garnish
Preparation
In a small mixing bowl, add the white wine (or chicken or veggie stock), lime juice, cumin, paprika, salt, and black pepper, and whisk together until combined. Set aside.
In a large sauté pan, heat olive oil over medium-high heat.
Add shrimp and garlic, and sauté for 4 to 5 minutes, stirring occasionally, until the shrimp are cooked through and pink. Transfer the shrimp and garlic to a separate plate, and set aside.
Return the sauté pan to the stove over medium-high heat.
Add in the white wine sauce, and cook for 1 minute, stirring occasionally. Carefully add in the shrimp, and stir until they are evenly coated with the sauce.
Remove from the heat and serve immediately, garnished with fresh cilantro.
