Chile-Lime Shrimp

This incredibly flavorful shrimp comes together so quickly and with such a short ingredient list, it’s surprising how flavor-packed it is. The most important and very simple technique we use here is all in effort to get a good sear on the shrimp once it hits the skillet. The trick is to make sure to pat the shrimp very dry before coating them with the spices. This will ensure that they brown instead of steam in the skillet. If you don’t have any ancho chile powder, regular chili powder will be fine.