Sometimes I post things that are so simple, they hardly merit a recipe. Such is the case with this item. Still, it’s a great way to use up green onions and cilantro, both of which are showing up regularly in the shares. Also, I even worked some of the edible flowers into the salad. Not enough to really notice much, but at least I could feel good about using them. I suppose that if I were more inclined to be fussy about these things, I could have used the flowers as a garnish and taken lovely pictures of each dish this week with them in it, probably with a better camera, and a modicum of technique, and then this would not be my blog, but the blog of someone else who cares more about making food pretty.
OK, enough about that.
Cilantro Grilled Shrimp
1 good size bunch cilantro
1 green onion
1 lb frozen uncooked shrimp
In a food processor, blend cilantro, lime, oil, and onion (reserve a few stems of cilantro for garnish). Your ratio should be about 2/3 cilantro to 1/3 onion, because the onion is really strong. Add the shrimp and marinate for an hour. Grill – about 3 mins per side.
Serve over salad greens, with avocado, and edible flowers, if you have them.