SHAPE (USA) - - Strong + Fit -

START TO FIN­ISH: 20 min­utes 1 lime 1 scal­lion, whites and greens sep­a­rated, thinly sliced 1 cup fresh cilantro ½ cup fresh flat-leaf pars­ley 2 ta­ble­spoons fresh mint 1 tea­spoon ca­pers, rinsed and chopped 2 hot cherry pep­pers (like Pep­padew), sliv­ered ¼ cup plus 1 ta­ble­spoon ex­tra-vir­gin olive oil Salt 1 pound shrimp 1. Zest the lime into a bowl. Add 1 ta­ble­spoon juice, then stir in the scal­lion whites; set aside. Finely chop cilantro, pars­ley, and mint. Add to the bowl, along with the ca­pers, pep­pers, and ¼ cup oil. Stir and sea­son to taste with salt. 2. Heat a grill to high. Toss the shrimp with the re­main­ing oil and sea­son with salt. Grill, turn­ing once, un­til opaque, about 3 min­utes. Serve with sauce. Serves 4

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