INGREDIENTS:

• 1 lb medium shrimp, peeled & deveined
• 3 cloves of garlic
• 4 teaspoons Rocky Mountain Olive Oil Company Harissa Infused Olive Oil
• 1 medium orange
• 1 lime
• 2 Tablespoons fresh parsley
• Salt and pepper to taste

DIRECTIONS:

Prep the garlic, citrus and herbs. Mince the garlic and finely chop the parsley. Juice the orange and lime into a medium bowl, ensuring no seeds get into the juice.

Add the minced garlic and the olive oil to the bowl with the citrus juice and whisk to combine.

Pour the mixture into a large skillet over medium-low heat. Bring the mixture to a simmer and cook until it is reduced by half, about 5 minutes.

After reducing, add the shrimp and season lightly with salt and pepper. Cover the skillet and cook until the shrimp turn pink, about 5 minutes total, flipping them halfway through.

Once cooked, top the shrimp and the remaining liquid in the pan with the chopped parsley. Taste and add additional salt and pepper as needed. 

Serve shrimp atop a bed of arugula with tomatoes and feta cheese, or go for quinoa and black beans!