2 tsp olive oil
1 lb (450 g) raw shrimp, shelled and deveined
juice of half a lemon
Sea Salt, to taste
Black Pepper, to taste
- Heat a frying pan over medium-high heat. Add olive oil and Poco Picante Salsa Mix. Saute until aromatic, 1 - 2 minutes.
- Add shrimp and cook until bright pink. Squeeze lemon juice over shrimp and season with Sea Salt and Pepper. Serve immediately over pasta or rice.