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
- 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.
- 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.