The only thing to keep in mind is that the stuffing needs to be completely cooled before placing it
on top of the shrimp.
«I don't know if I invented this combo, but since I don't remember stealing it from anyone, I'll take the credit,» says Michael Schwartz of his ingenious
pizza topping of shrimp, escarole, tangy Manchego and spicy chorizo.
After tossing shrimp, put into large baking dish, cover with the oil (or put stick of butter
on top of shrimp) and bake at 350 F for about 45 minutes, stirring gently and turning the shrimp over every 15 minutes.
Scatter the roasted peppers, LA VICTORIA ® Fire Roasted Diced Green Chiles, black olives and parsley over
the top of the shrimp, cover the rice again and let the rice stand for 5 minutes more.
That topping of shrimp and avocado is a perfect addition.
While it cooks, sprinkle
the top of shrimp with salt to cover every single shrimp.
Cook shrimp about 3 mins, then flip and add about a tablespoon chimichurri to
the top of each shrimp.