Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce This was light and really tasty. I didn't even use half of the browned butter lime sauce so I would reduce it to Tbs. of butter for the base of the sauce.
These Chili Lime Shrimp Cups are baked in the oven until crisp. Fill with arugula, a lime sour cream, and then topped with a big juicy chili-lime shrimp. Assemble the cups with the arugula, sour cream and shrimp just before serving.
Shrimp: Oil, for frying 2 lbs shrimp (I use large or jumbo, Bonefish Grill uses small) 4 eggs 1 cups flour 1 cup cornstarch 2 teaspoons salt, 1 teaspoon pepper Sauce: cup mayonnaise – 1 Tablespoons Asian chili s