This was posted on the Internet for someone who asked for a recipe like one in the frozen food section called Margaritaville's Island Lime Shrimp which...
Author: Oolala
From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill.
Author: JackieOhNo
Author: Jean Georges Vongerichten
This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional...
Author: Manami
This herb-infused rocks drink is fresh, cooling, and thirst-quenching, perfect for day drinking.
Author: Mary Gonzalez
A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.
Author: Carla Lalli Music
A perfect ending to any Asian meal.
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar...
Author: Anjali Pathak
Author: Lisa Ahier
Author: Peter Hoffman
Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs...
Author: Karen DeMasco
Author: Dorie Greenspan
Author: Steve Johnson
Recipe by Nick Fauchald, From Pairing of the Day: June 2008, Beer vs Wine in F&W Magazine, June 2008 edition. In this spicy salad, plump grilled scallops...
Author: Manami
Frozen margarita recipe made with lime, tequila, triple sec, sugar, and ice in a blender.
Author: María A. Alvarado-Gómez
Tender, tangy key lime cookies that will absolutely melt in your mouth. Slice-and-bake makes them extra easy!
Author: Land O'Lakes
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Author: Ian Knauer
Author: Ian Knauer
Author: Chris Schlesinger
Author: Douglas Rodriguez
Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.
Author: Jennifer Iserloh
A simple marinade for any meat - chicken, beef, pork, shrimp. Adjust marinating time for the type and size of the meat. Adapted from a recipe by Sunedan...
Author: DrGaellon
Author: Ming Tsai
Author: Liz Armstrong