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Directions: In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.
Salsa Chop the veggies – . As for ratio, you want to get each veggie in every bite but, obviously, the tomatoes are the base and there will be more of them. You may prefer to leave the tomato pulp out so it doesn’t get too soupy. Chop the cilantro & use plenty. Add the salt and lime juice a little at a time, to taste. Tomatoes Cucumber Red Onion Cilantro Sea salt Lime juice