Shrimp and Salsa Verde Appetizer – Makes 2 dozen

ingredients

• 2 tablespoon classic olive oil
• 1/2 pound shrimp (26-30 count), peeled and deveined
• 1 teaspoon fresh cilantro, chopped
• 1 small garlic clove, minced
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• Stonewall Kitchen Salsa Verde
• Tortilla chips
• Guacamole
• 4 tablespoons crumbled feta cheese
• Cilantro leaves for garnish.

directions

1. Heat olive oil in a large skillet over medium heat until it starts to shimmer, but not smoke. Add shrimp and sauté until pink and become firm, about 1-2 minutes per side. Cut shrimp in half.
2. Add cilantro, garlic, fresh lime juice and salt and pepper to taste. Saute 1 minute.
3. Spoon Stonewall Kitchen Salsa Verde onto tortilla chips. Lay shrimp on top. Place 1/4 teaspoon guacamole on top of shrimp. Sprinkle with feta cheese and garnish with a cilantro leaf.