Happy Memorial Day weekend!Who's going to be grilling?Charming Aussie chefCurtis Stoneand his wife,actress Lindsay Price,serve this Asian-style shrimp to friends as a starter,but "it also makes a delicious meal," he says,"served over mixed greens with fresh mint and basil leaves,dressed in lime juice."


20 large shrimp,peeled and deveined

4 tablespoons extra-virgin olive oil,divided

2 small fresh chilies,finely chopped

Zest (the grated skin) and juice of 3 limes

2 tablespoons coarsely chopped fresh cilantro


Bring a grill pan over a stove (or a grill tray over a grill) to high heat.Drizzle shrimp with 2 tablespoons olive oil.Cook for 30 to 60 seconds.Flip.Cook until shrimp are white;remove from grill pan (or tray).Toss shrimp in a bowl with remaining olive oil,chilies,lime zest,and cilantro.Top with lime juice.Serves 4.

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