INGREDIENTS

  • 1 lb. shrimp, peeled and deveined
  • 2 tbsp. diced shallots
  • 2 cloves garlic, minced
  • 2 tbsp. extra-virgin olive oil kosher salt
  • Freshly ground black pepper
  • 1 c. salsa verde
  • 1/8 c. chopped fresh cilantro

 

DIRECTIONS

  1. In a large skillet over medium-high, heat oil. Add shallot to the skillet and season with salt and pepper. Cook until beginning to soften, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
  2. Season shrimp with salt and pepper and cook until cooked through, 2 minutes per side. Add salsa verde and stir until warmed. Stir in the cilantro.

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