Chili Lime Dressing Recipe

Chili & Lime. Two ingredients well loved in our kitchen.


While I associate the duo with Southeast Asian cuisine, Mark is always reminded of Mexican dishes. That’s happened a few times, and made me realize that even though the two places are on opposite sides of the world, they share many similarities in taste. From our addiction to spicy chili to our fondness for sweet corn ice cream.


Whether served on a Southeast Asian dish or a Mexican one, when chili & lime are teamed up, the effect is always a zesty, refreshing, low fat, versatile dressing that complements any dish. I often drizzle the dressing over roasted potatoes, chickpeas, cucumber salad, corn & bean salad, or even on tropical fruits to perk up the flavor.


This time around I used the chili lime dressing on shrimp. When large shrimp are as fresh and succulent as they are at my morning market in Penang, it's hard to resist not buying them for a weekend gathering.

Chili Lime Dressing Recipe
Ingredients:
10-12 large shrimp - deveined with shell-on
1/4 cup cilantro leaves, chopped


Chili-Lime Dressing:
1/3 cup fresh lime juice
2 - 3 fresh red chilies or jalapeño chili - seeded and minced
2 cloves garlic, minced
1 tbsp raw sugar
3 tablespoons extra virgin olive oil
1/4 tsp salt


Method: 
1. Mix lime juice, chilies, garlic and sugar in bowl. Gradually add in olive oil, and season with salt.
2. Use half of the dressing to coat the shrimp in a large bowl. Broil or grill the shrimp on each side for about 2 minutes or until they are cooked.
3. Add the chopped cilantro to the other half of the Chili Lime Dressing, and use as a dipping sauce for the cooked shrimp.


Variations for Chili-Lime Dressing : 
1. For an Asian-style salad dressing, you can add a splash of the nutty, aromatic sesame oil to the chili-lime mixture, along with a spoonful of sesame seeds.
2. Have some fresh ginger on hand? Grate a teaspoon of ginger to mix with the dressing.
3. Prefer a sweeter flavor? Cut down on the lime juice and drizzle in some honey.