Directions
- 1Butterfly shrimp and pat dry really well.
- 2Season with olive oil, salt, pepper, paprika, chipotle powder, garlic and lemon zest; let marinate while making your chimichurri.
- 3To make the chimichurri, add parsley, cilantro, olive oil, garlic, red wine vinegar, honey, lime zest and juice, salt and oregano to a food processor and blend.
- 4Cook shrimp in a skillet over medium-high heat for about 1–2 minutes per side.
- 5Drizzle chimichurri generously and enjoy!
Ingredients
- 1 lbs Black Tiger Shrimp
- 0.25 cup olive oil
- 2 garlic cloves
- 0.5 tsp salt
- 0.5 tsp paprika
- 0.5 tsp chipotle powder
- 0.5 tsp black pepper
- 1 lemon zest
- 0.25 cup parsley
- 0.25 cup cilantro
- 1 Fresno chile
- 0.25 cup olive oil
- 2 garlic cloves
- 1 tbs red wine vinegar
- 2 tsp honey
- 1 lime
- 0.5 tsp salt
- 0.5 tsp oregano
Equipment
knifefood processorskillet
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