Recipe(tried): Key Lime Recipes ...

Here are some tried and trues for ya...Hope it gives you some ideas! Enjoy those yummy limes!!!!!! This marinade is GREAT for chicken...let it marinade overnight if possible!! If you want I can post a chicken recipe to go with it. Just holler!!

Key Lime Marinade

Add 1/3 cup olive oil, the juice of three key limes, 4 cloves of garlic -
minced, 3 tbsp fresh cilantro* - chopped, and 1/2 tsp of salt and 1/2 tsp
of freshly ground black pepper.
Mix all ingredients for the lime marinade together in a medium bowl.

I'm not a big fan of cilantro...so I either leave out or substitute with fresh parsley.
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Here is an easy great recipe that would be delicious using your key limes!

Flank Steak With Chile-Lime Marinade

1/4 cup Salad oil
1/2 teaspoon Grated lime zest
1/3 cup Lime juice
2 Garlic cloves -- minced or pressed
1 Fresh jalapeno chile -- seeded, minced
1/2 teaspoon Cracked black pepper
1 Flank steak - (1 1/2 to 2 lbs) -- trimmed of fat

Combine oil, lime zest, lime juice, garlic, chile, and pepper in a large heavy-duty plastic food bag. Add steak and seal bag securely. Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at least 1 hour or until the next day, turning bag occasionally.
remove steak and drain, reserving marinade. Arrange meat on cooking grate. Place lid on grill. Cook, turning and brushing once with reserved marinade halfway through cooking time, until meat is done to your liking (12 to 15 minutes for medium-rare; cut to test). Cut meat across grain into thin, slanting slices.
This recipe yields 4 to 6 servings.

Comments: Cracked pepper and jalapeno chile add the hot notes to this jazzy marinade, while lime zest and juice provide the cooler tones.

Recipe Source:
GRILL BY THE BOOK: STEAKS, CHOPS, AND BURGERS ,Sunset Books, 1996
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These are yummy little dessert sandwiches made with key lime curd...Just thought I would include the recipe incase you would like to make a treat out of those limes!!

Key Lime Sables

Recipe by Martha Stewart

1 1/3 cups Flour -- plus more
1/3 cup Confectioners' sugar
1 1/2 tablespoons Granulated sugar
1/4 teaspoon Coarse salt
3/4 cup Unsalted butter -- chilled, cut up
1 1/2 teaspoons Pure lime extract
=== KEY LIME CURD ===
1/2 cup Sugar
2 large Eggs -- lightly beaten
1/4 cup Fresh key lime juice
2 teaspoons Grated key lime zest
4 tablespoons Unsalted butter -- cut up

Place the flour, confectioners' sugar, granulated sugar, and salt in the bowl of a food processor. Pulse until well-combined. Add the butter, and pulse until coarse crumbs form. Add the lime extract, and pulse just enough to mix. Transfer the dough to a clean work surface, and flatten, forming a disk. Wrap the dough in plastic, and transfer to refrigerator; chill until very firm, at least 2 hours.
Heat oven to 325 degrees. Line a baking sheet with a Silpat non-stick baking mat.
Roll out the dough to an 1/8-inch thickness on a lightly floured surface. Using a 1 3/4-inch fluted cookie cutter, cut the dough into squares. Place squares on the prepared baking sheet, spaced about 1 inch apart. Bake until just golden, 15 to 17 minutes. Transfer to a wire rack to cool completely.
Meanwhile, make the Key Lime Curd: Place sugar, eggs, lime juice, and zest in a medium nonreactive saucepan; set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes. Remove pan from heat, and whisk in the butter, a piece at a time, until well-combined. Strain mixture through a sieve into a glass bowl. Lay plastic directly on surface to prevent a skin from forming. Chill 3 hours or overnight to set the curd. (Makes 3/4 cup)
To assemble the sandwiches, place 1 teaspoon Key Lime Curd on the underside of half of the cooled squares. Top the curd with the remaining squares to form little sandwiches. Refrigerate until firm, about 20 minutes, and serve.
Makes 24 dessert sandwiches.