Project Description

cilantro-lime-shrimp

Ingredients:

1 1/2 pounds peeled and deveined jumbo shrimp
1/4 teaspoon plus 1/8 teaspoon ground cumin
Kosher Salt and freshly ground pepper
2 teaspoons CVR Persian Lime Olive Oil
5 garlic cloves, crushed
3 to 4 tablespoons chopped fresh cilantro

 

Directions:

  1. Season the shrimp with cumin, and salt and pepper to taste.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to plate.
  3. Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.
  4. Add the cilantro, toss well, and serve.

Servings: 6