Lightly coat a large
nonreactive bowl with nonstick spray.
Not exact matches
Place shrimp in a medium
nonreactive bowl and toss
with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper.
Place the purée in a
nonreactive bowl and cover tightly
with one layer of cheesecloth.
Transfer lemon curd to a large
nonreactive bowl and cover
with plastic wrap, pressing directly against surface so a skin doesn't form.
Put the beef and onions in a
nonreactive bowl or plastic bag, cover
with the mixture and marinate for 2 to 4 hours, or overnight in the refrigerator.