Preparation Time: 5min
Yields: 1 1/2 Cups
Total Time: 10min
- ¾ Cup Canola Oil
- 1 Bunch of Cilantro- washed thoroughly* and rough chopped
- 1 Garlic Clove, chopped
- 2-3 Limes
- 1/3 Cup of Pepitos (shelled pumpkin seeds or walnuts will work too!)
- 1 Jalapeno, coarsely chopped
- 2 Green Onions, coarsely chopped
- Freshly Ground Pepper
- Kosher Salt
FOR THE SHRIMP
Place the canola, cilantro, garlic, jalapeno and green onion, juice of 2 limes, pepitos, a pinch of salt and 5 or 6 grinds of pepper in a blender and puree until smooth. Taste and adjust seasoning with lime and salt if needed.
Will keep for a week in the refrigerator
A word on cilantro: Cilantro is typically grown in sandy soil and when you bring a bunch home, it’s extremely important that you undo the bunch, put it in a colander and wash it thoroughly to get rid of the gritty sand… you want the crunch in the dish to come from something other than sand!