- 2 cups salsa verde
- 1-1/2 lb. shrimp, peeled and deveined
- 1/4 cup butter
- 2 Tbs. olive oil
- 1 cup cilantro, finely chopped
- Prepare salsa verde.
- Sauté the shrimp in butter and olive oil for no more than one minute per side over low heat. (Overcooked shrimp gets dry and hard.)
- Add salsa verde so the shrimp finish cooking in the salsa; turn off the heat.
- Top with cilantro.
Recipe Courtesy of Casa Romero in Boston, MA