Summer Shrimp with White Wine, Lime and Jalapeno

It's hard to beat shrimp in the summer.  I don't know what it is.  Somehow, shrimp just begs to be consumed outside, on the porch, with friends and a light breeze!  Although this is a very light recipe, it has that "stick to your ribs" factor that won't leave you hungry two hours later.  Also, a few points of edification...those numbers in the shrimp department (16/20, 21/25) refer to the average number of shrimp per pound.  The lower the number, the larger the shrimp.  Also, this recipe calls for fresh lime juice.  To get the most from your limes, select limes that have a smooth, shiny skin.  Roll the limes on the counter to tear down the fibers.  Micorwave the limes for 30 seconds.  Careful, the lime juice may be hot when it first comes out of the mirowave.  

Ingredients:

1 lb. Jumbo Shrimp (21/25 or 16/20 ct), peeled and de-veined

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Marinade:

1/2 cup extra virgin olive oil

The juice of one fresh lime (see above for maximum juice)

1 Tbs. minced garlic

1/4 cup white wine

1 jalapeno, seeded and minced

3 Tbs. cilantro, chopped

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1/2 cup shaved parmesan  (more if you are a cheese-head!!!)

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1 lb. low carb linguini, like Dreamfields.

Marinate shrimp in marinade for 1-2 hours.  Preheat oven to 450 degrees.  Put shrimp in glass dish with marinade and cook for 7-10 minutes (depending on your oven and the size of the shrimp), until JUST pink throughout, turning shrimp after 5 minutes.  Serve over linguini and top with shaved parmesan. Add salt and pepper to taste.  You can also serve this in tortillas with pico de gallo and cotija cheese.