Spicy shrimp dish from the mysterious Easter Island off the coast of Chile. Make sure to make plenty of this appetizer to appease your ravenous guests!
21-25 Count Shrimp (1 lb) Oregano
5 Cloves Garlic, chopped Parsley
2 tbsp pimenton (paprika as a substitute) Red Chili Pepper, chopped
Olive Oil
In medium pan, saute garlic in the olive oil until brown.
Add shrimp, pimenton/paprika and red pepper.
Cook 5 to 10 minutes until shrimp turn red, but make sure you DO NOT dry them out (naughty, naughty).
Take the pan off the heat and let it sit uncovered for an additional two minutes.
Sprinkle oregano and parsley on the finished dish.
Pro Tip: Use warm focaccia bread to soak up the remaining sauce. You will not be disappointed.
21-25 Count Shrimp (1 lb) Oregano
5 Cloves Garlic, chopped Parsley
2 tbsp pimenton (paprika as a substitute) Red Chili Pepper, chopped
Olive Oil
In medium pan, saute garlic in the olive oil until brown.
Add shrimp, pimenton/paprika and red pepper.
Cook 5 to 10 minutes until shrimp turn red, but make sure you DO NOT dry them out (naughty, naughty).
Take the pan off the heat and let it sit uncovered for an additional two minutes.
Sprinkle oregano and parsley on the finished dish.
Pro Tip: Use warm focaccia bread to soak up the remaining sauce. You will not be disappointed.
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