Persian Lime and Cilantro Shrimp

  • 1 bunch cilantro, washed and chopped
  • 1 lb. cooked shrimp, peeled and deveined
  • 1 clove garlic, minced
  • 1/4 c. Persian Lime extra virgin olive oil
  • salt and pepper, to taste

Combine all the ingredients in a bowl. Cover tightly and refrigerate for at least 3 hours.  Serve chilled.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil