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Hot and Peppery Cocktail Shrimp
 Download this recipe.
Makes 12 servings
Serving Size: 5 shrimp
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- 1 1/2 pounds peeled and deveined raw medium shrimp (about 65)
- 1/4 cup chopped green onions 2 to 3 medium
- 1/4 cup lime juice
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons grated limes peel
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 cloves garlic, finely chopped
- 2 teaspoons sesame oil
Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours. Heat oven to 400°. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Arrange shrimp in single layer in pan. Bake 10 to 12 minutes or until shrimp are pink. Drizzle with oil. Serve hot with toothpicks.
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