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:
Chocolate Mousse with Ricotta
Instant Pot Scalloped Potatoes
This is absolutely delicious—I can’t resist indulging in it!
Homeless Couple Embrace Unconventional Lifestyle
Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
My grandma passed down this recipe, and we continue to make this on the regular. It’ll be our fourth time this month
Blueberry Muffin Cookies – all your favorite flavors of a buttery blueberry muffin in the form of cookies.
My grandma was the real master!
This is the third time we’re making this meal this week. It’s just that amazing!
