Shrimp with Cilantro and Pistachios

I saw this Martha Stewart recipe on Pinterest and made it the same night.

Last week I made it again but changed it up a bit — I doubled the recipe & used pistachios instead of peanuts.

It’s a cinch to make and delicious. Win Win.

I used 2 pounds of Key West Pink shrimp.

Leave the shells on but devein them by cutting down the back of the shrimp with kitchen shears.

Drizzle with canola oil, season with salt and pepper, and put them in the refrigerator until you are ready to grill.

They will cook fast so it is better to have the sauce prepped before cooking.

Zest a couple of limes:

Add the juice:

Sugar and fish sauce.

Chop a bunch of scallions:

Cilantro:

And pistachios.

Now you are ready to cook the shrimp.

This is a fast cook — just a couple of minutes on each side.

When they look like this they are ready to eat.

Put the grilled shrimp into a big bowl.

Toss with the lime/fish sauce mixture and then the scallions, cilantro and pistachios.

Pile the shrimp onto a big plate and serve with warm fresh bread.

Forks and knives are not needed.

Just peel, eat, and lick your fingers.

This is an easy and flavorful dish that would be perfect for your next party or a fun family dinner.