For the Shrimp:
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
Salt and black pepper to taste
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 teaspoon red pepper flakes
Salt and black pepper to taste
Directions:
I always whip these up for my get-togethers. Super easy and affordable, yet they look totally upscale.
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Creamy no-bake lemon cake with mascarpone:
Do this after each use and the oven will always be clean: not one grease stain.
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SEMOLINA CAKE WITH CREAM (BASBOUSA)
