Pan-Fried Shrimp Marinated in Lime, Tomatillo and Cilantro

Episode 22: Nancy's Menu

Serves 4

8 ounces/230 g	tomatillos, husked, rinsed, chopped
¼ bunch	chopped fresh cilantro
3 tablespoons/45 ml	fresh lime juice
2 tablespoons/25 ml	olive oil
12	jumbo shrimp, peeled and deveined
	Deep-fried fresh tortillas

Stir the tomatillos, cilantro and lime juice in a large bowl. Heat the oil in a heavy large sauté pan over high heat. Add the shrimp and cook for 2 minutes on each side, or just until the shrimp are cooked through.
Transfer the shrimp to a plate to cool completely. Cut the shrimp into thin slices. Add the sliced cooked shrimp to the tomatillo mixture and toss to combine. Season to taste with salt and pepper. Transfer to a serving bowl, and serve with the fried tortillas.

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