(The ad below will not display on your printed page)
Victoria Abbott Riccardi
“Residents of Sao Paulo call themselves Paulistas and this simple shrimp dish is a regional favorite. Traditionally, the shrimp are cooked in their shells; however, we've removed them to make for easier eating.”
2 pounds large shrimp, peeled and deveined
2 tablespoons lime juice
½ cup chopped fresh cilantro, divided
8 cloves garlic, minced, divided
½ teaspoon kosher salt, divided
½ teaspoon crushed red pepper, divided
2 tablespoons extra-virgin olive oil
1Place shrimp in a medium nonreactive bowl and toss with lime juice, ¼ cup cilantro, half the garlic, ¼ teaspoon salt and ¼ teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
2Heat 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 ¼ cup cilantro, ¼ teaspoon salt and ¼ teaspoon red pepper. Toss to combine.