Ingredients
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1 red bell pepper, roasted and chopped
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1/4 cup olive oil
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1 1/2 lbs shrimp, peeled and deveined
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3 tablespoons fresh ginger, grated
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2 garlic cloves, minced
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1 1/2 tablespoons lemon juice
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1 tablespoon lime juice
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1/4 teaspoon salt
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1/2 teaspoon red chili oil (or more to taste)
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1/4 cup chives or 1/4 cup scallion, minced
Instructions
- In a large sauté pan, heat the oil, garlic and ginger over medium high heat until fragrant.
- Add the shrimp and cook for 2-3 minutes, or until bright pink.
- In a bowl, whisk the remaining olive oil, lemon and lime juice, scallion or chives, chili oil and salt.
- Pour over shrimp and let sit in the refrigerator for at least an hour or even over night.
- Before serving, toss shrimp with roasted red pepper.