Seared Shrimp with Tomato, Lime, and Avocado
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Appears in Cook's Country June/July 2013
WHY THIS RECIPE WORKS
Cooking the shrimp in two batches in a 12-inch skillet allows them to brown, not steam.
Appears in Cook's Country June/July 2013
Cooking the shrimp in two batches in a 12-inch skillet allows them to brown, not steam.