Top of the Hill Lemon Shrimp
Makes 2 to 4 servings. Recipe is from Audrey Faciane, of Ethel.
1 pound large shrimp, shelled and deveined
1?3 cup sweet chili sauce
1 lemon, zest and juice
Zest from 1 lime
2 tablespoons fish sauce
2 cloves garlic, minced
1 teaspoon light brown sugar
1/4 cup coconut milk
3 tablespoons chopped cilantro
Cooked rice, noodles or French bread for serving
1. Marinate shrimp in chili sauce, lemon juice and zest, lime zest, fish sauce, garlic and brown sugar for 15 minutes.
2. Heat a heavy-bottomed skillet over medium-high heat. Add shrimp, marinade and coconut milk and simmer until shrimp are cooked through, about 2-4 minutes. Remove from heat and stir in cilantro.
3. Serve over rice or noodles, or pour into bowls and sop up sauce with French bread.