Shrimp in Salsa Verde by Robin Miller

A green salsa is made from serrano chilies, green tomatoes, cilantro, and lime juice. Salsa verde is wonderful with seafood. If you can't find green tomatoes, use ripe red tomatoes. Make a double batch and serve it with corn chips, toasted pita wedges and/or a fresh cheese platter. It's also terrific over chicken or fish. You can double the entire recipe and morph the extra into shrimp tacos by serving the shrimp in the flour tortillas and spooning the salsa over the top; serve with reduced-fat sour cream and guacamole on the side. Robin Miller is a nutritionist and chef. She is teh host of Quick Fix Meals With Robin Miller on the Food Network.

• Ready In: 13 mins
• Serves: 4
• Yields: 24 shrimp

Ingredients

• Salsa

• 2  green tomatoes, chopped
• 1  serrano peppers or 1  jalapeno chile, seeded and minced
• 2  tablespoons fresh lime juice
•  salt and pepper

• Shrimp

• 2  teaspoons olive oil
• 1 1⁄2 lbs shrimp, large peeled and deveined
• 1⁄4 cup scallion, chopped

Directions

1. In a large bowl, combine salsa ingredients; set aside.
2. Heat oil in large skillet over medium heat. Add shrimp.
3. Cook for 3 minutes or unitl opaque and just cooked through.
4. Spoon salsa onto a serving platter and top with shrimp.
5. Garnish with chopped scallions and serve.