{𝐍𝐄𝗪} 𝐒𝐮𝐩𝐞𝐫 𝐓𝐚𝐬𝐭𝐲 𝐂𝐡𝐢𝐦𝐢𝐜𝐡𝐮𝐫𝐫𝐢 𝐒𝐡𝐫𝐢𝐦𝐩 𝘐𝘯 𝘢𝘣𝘰𝘶𝘵 𝟷𝟻 𝘮𝘪𝘯𝘶𝘵𝘦𝘴 𝘺𝘰𝘶 𝘤𝘰𝘶𝘭𝘥 𝘣𝘦 𝘦𝘢𝘵𝘪𝘯𝘨 𝘵𝘩…

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{𝐍𝐄𝗪} 𝐒𝐮𝐩𝐞𝐫 𝐓𝐚𝐬𝐭𝐲 𝐂𝐡𝐢𝐦𝐢𝐜𝐡𝐮𝐫𝐫𝐢 𝐒𝐡𝐫𝐢𝐦𝐩 🌱🍋🍤 𝘐𝘯 𝘢𝘣𝘰𝘶𝘵 𝟷𝟻 𝘮𝘪𝘯𝘶𝘵𝘦𝘴 𝘺𝘰𝘶 𝘤𝘰𝘶𝘭𝘥 𝘣𝘦 𝘦𝘢𝘵𝘪𝘯𝘨 𝘵𝘩𝘦𝘴𝘦 𝘣𝘳𝘪𝘨𝘩𝘵, 𝘻𝘦𝘴𝘵𝘺, 𝘤𝘩𝘪𝘮𝘪𝘤𝘩𝘶𝘳𝘳𝘪 𝘴𝘩𝘳𝘪𝘮𝘱!😍 𝘕𝘰 𝘯𝘦𝘦𝘥 𝘵𝘰 𝘩𝘦𝘢𝘵 𝘶𝘱 𝘵𝘩𝘦 𝘰𝘷𝘦𝘯…𝘫𝘶𝘴𝘵 𝘢 𝘴𝘬𝘪𝘭𝘭𝘦𝘵 𝘧𝘰𝘳 𝘢 𝘧𝘦𝘸 𝘮𝘪𝘯𝘶𝘵𝘦𝘴, 𝘴𝘰 𝘵𝘩𝘪𝘴 𝘰𝘯𝘦𝘴 𝘨𝘳𝘦𝘢𝘵 𝘪𝘯 𝘵𝘩𝘦 𝘚𝘶𝘮𝘮𝘦𝘳𝘵𝘪𝘮𝘦! 💡𝘙𝘢𝘤𝘩𝘦𝘭’𝘴 𝘛𝘪𝘱: 𝘚𝘢𝘶𝘤𝘦𝘴 𝘴𝘶𝘤𝘩 𝘢𝘴 𝘤𝘩𝘪𝘮𝘪𝘤𝘩𝘶𝘳𝘳𝘪, 𝘰𝘳 𝘥𝘳𝘦𝘴𝘴𝘪𝘯𝘨𝘴 𝘳𝘦𝘤𝘪𝘦𝘷𝘦 𝘢 𝘭𝘰𝘵 𝘰𝘧 𝘵𝘩𝘦𝘪𝘳 𝘧𝘭𝘢𝘷𝘰𝘳𝘴 𝘧𝘳𝘰𝘮 𝘵𝘩𝘦 𝘰𝘭𝘪𝘷𝘦 𝘰𝘪𝘭, 𝘴𝘰 𝘺𝘰𝘶 𝘙𝘌𝘈𝘓𝘓𝘠 𝘸𝘢𝘯𝘵 𝘵𝘰 𝘮𝘢𝘬𝘦 𝘴𝘶𝘳𝘦 𝘵𝘩𝘢𝘵 𝘺𝘰𝘶 𝘢𝘤𝘵𝘶𝘢𝘭𝘭𝘺 𝘭𝘪𝘬𝘦 𝘵𝘩𝘦 𝘵𝘢𝘴𝘵𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘰𝘪𝘭 𝘺𝘰𝘶’𝘳𝘦 𝘶𝘴𝘪𝘯𝘨! 𝘋𝘰 𝘢 𝘵𝘢𝘴𝘵𝘦 𝘵𝘦𝘴𝘵 𝘵𝘰 𝘮𝘢𝘬𝘦 𝘴𝘶𝘳𝘦 𝘵𝘩𝘦 𝘰𝘪𝘭 𝘪𝘴𝘯’𝘵 𝘵𝘰𝘰 𝘴𝘵𝘳𝘰𝘯𝘨 𝘧𝘰𝘳 𝘺𝘰𝘶𝘳 𝘱𝘳𝘦𝘧𝘦𝘳𝘦𝘯𝘤𝘦𝘴 𝘣𝘦𝘤𝘢𝘶𝘴𝘦 𝘵𝘩𝘦𝘴𝘦 𝘴𝘩𝘳𝘪𝘮𝘱 𝘞𝘐𝘓𝘓 𝘛𝘈𝘚𝘛𝘌 𝘭𝘪𝘬𝘦 𝘵𝘩𝘦 𝘰𝘪𝘭 𝘺𝘰𝘶 𝘶𝘴𝘦. 𝘐 𝘭𝘰𝘷𝘦 𝘰𝘪𝘭𝘴 𝘵𝘩𝘢𝘵 𝘢𝘳𝘦 𝘴𝘰𝘭𝘥 𝘪𝘯 𝘥𝘢𝘳𝘬 𝘨𝘭𝘢𝘴𝘴 𝘣𝘰𝘵𝘵𝘭𝘦𝘴, 𝘰𝘳𝘨𝘢𝘯𝘪𝘤 𝘪𝘧 𝘱𝘰𝘴𝘴𝘪𝘣𝘭𝘦 (𝘣𝘶𝘺 𝘸𝘩𝘦𝘯 𝘪𝘵’𝘴 𝘰𝘯 𝘴𝘢𝘭𝘦!) makes about 4-5 servings
𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
2 lbs. Jumbo shrimp, peeled and deveined

For your Chimichurri sauce:
1/2 cup fresh flat leaf parsley leaves, stems removed
1/4 cup fresh cilantro leaves, stems removed
1/4 cup fresh mint leaves, stems removed
3 cloves fresh garlic, sliced
1/4 cup extra virgin olive oil
2 Tbsps red wine vinegar, or apple cider vinegar
Juice and zest of one lemon
1 small red chili, seeded and chopped
1/4 tsp black pepper
1 tsp sea salt

𝘐𝘯𝘴𝘵𝘳𝘶𝘤𝘵𝘪𝘰𝘯𝘴:
Place all the Chimichurri sauce ingredients to a small food processor or high speed blender, then pulse until small chopped and well combined.

Add half of this sauce over your raw shrimp and toss well to coat.

Heat a large non-stick skillet over medium heat. Cook shrimp in a single layer until pink and opaque. About 2 minutes per side.

Transfer your cooked shrimp to a large platter and immediately serve with remaining, untouched Chimichurri sauce and additional fresh lemon wedges.

Enjoy! ❤𝐑𝐚𝐜𝐡𝐞𝐥

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