The Chronicle -

By Cheryl Richard
The Creswell Chronicle 

Wild Caught Cilantro Shrimp served with creamy avocado and topped on a cucumber slice


June 20, 2019

File photo

Serves 6


1 pound large, wild caught shrimp, peeled

½ bunch cilantro, washed and chopped fine

2 limes, zested and juiced

1 Tbsp honey

½ serrano chili chopped fine

2 cloves garlic, chopped fine

3 Tbsps cold pressed avocado oil

½ tsp each pink himalayan salt and coarse black pepper

In medium bowl, add all of your ingredients and whisk well. Take about four tablespoons of your marinate and reserve in a small container.

Pour your marinade in a large baggie, along with the raw shrimp. Place your bag of shrimp in the refrigerator...

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