Serves: 4

1 bunch cilantro, roughly chopped

4 garlic cloves

1 jalapeno, ribs and seeds removed 

3 green onions

Juice from 1 lemon (~3 tablespoons)

¼ cup vegetable oil, divided

3 tablespoons water

12 oz peeled, deveined, tail-off frozen shrimp

¼ cup nonfat plain Greek yogurt

Black pepper to taste

Salt to taste

⦁ Puree cilantro, green onions, garlic, jalapeno, 3 tablespoons of vegetable oil, lemon juice, and water in a blender until a smooth sauce forms. Add additional water if needed.

⦁ Heat the remaining 1 tablespoon of vegetable oil over medium-high heat in a large skillet. Add shrimp and stir occasionally until the shrimp is cooked through (145°F).

⦁ Remove from heat and stir in green sauce and yogurt.

⦁ Season with salt and pepper to your preference. Serve with toasted bread or over rice or pasta.