Place shrimp in a medium nonreactive bowl and toss with lime
juice, 1/4 cup cilantro, half the garlic, pinch of salt and 1/4
teaspoon crushed red pepper. Cover and let marinate in the
refrigerator for 20 minutes.
Heat oil in a large skillet over medium-high heat. Add the
shrimp, marinade and remaining garlic; cook until the shrimp are
just cooked through, about 5 minutes. Remove from heat; add
the remaining 1/4 cup cilantro and 1/4 teaspoon red pepper.
Toss to combine.
Serving
Suggestions
Serve with lime wedges and avocado slices on corn tortillas.
Originally Submitted
1/16/2011
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