“To butterfly the shrimp, make a shallow cut all the way along the back of the shrimp. You will see a blackish line - pull it out with the tip of your knife. As the shrimp cooks, it will curl into a 'butterfly' shape.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast the bread and keep warm.
  2. Heat the oil in a wok or frying pan and cook the garlic and chili until sizzling.
  3. Turn the heat up, add the shrimp and cook until pink.
  4. Remove from the heat, then add the lemon juice and cilantro.
  5. Season and serve piled on the toast and scattered with arugula.

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