Chili Honey Lime Shrimp

1 1/2 pounds medium to large deveined shrimp
1 tablespoon olive oil to saute shrimp
1 tablespoon unsalted butter to saute shrimp
juice and zest of 2 limes
1 inch piece of fresh ginger, peeled and minced
4  garlic cloves minced
1 teaspoon chili powder
1/4 cup honey
salt and pepper to taste
1 extra lime cut into wedges for garnish (optional)
parsley for garnish (optional)

Clean and devein shrimp. Deveining is removing the intestinal tract, not a vein. Cleaning the shrimp takes the longest amount of time. The shrimp may be deveined and cleaned several hours ahead of time. Set aside in refrigerator. Beginning with limes on down, mix the sauce excluding the garnishes and set aside. Take shrimp from the refrigerator and saute in olive oil and butter for 2 minutes on one side and 2 on the other side. Do not overcook the shrimp otherwise they become tough and chewy. When shrimp are cooked, pour the sauce over the shrimp and stir to coat shrimp. Remove from heat and serve with garnishes over a bed of lettuce or rice. So delicious.

Swordfish with Garlic Lemon Sauce

2 portion size fillets of swordfish
olive oil to pan sear fish
salt and pepper for swordish
2 garlic cloves minced
juice and zest of 1/2 lemon
1 tablespoon fresh chives, chopped small
1 tablespoon fresh parsley, chopped small
2 tablespoons unsalted butter

Salt and pepper swordfish liberally. Sear swordfish in hot olive oil, browning on one side and then the other. Set aside. Add garlic to olive oil which was left in the pan and cook for one minute. Add lemon zest and juice. Add chives and parsley. Last add butter to bring thicken and bring the sauce. I served the swordfish with steamed asparagus. So delicious and very quick to make.

Everything is blooming and there is no rain in sight.
Hope rain comes along soon.

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