Recipe

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• 3/4 large lb shrimp, tails on
• 1 tbsp dried oregano
• 1/2 tbsp dried thyme
• 1 tsp lemon pepper
• 1/4 tsp ground chipotle chile
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 3 tbsp olive oil
• 1 cup lightly packed cilantro, leaves only and stems discarded before measuring
• 3 tbsp freshly squeezed lime juice
• 1/2 cup sour cream

• 1 Shell, clean, and devein shrimp. Leave the tails on for esthetics, if desired. Pat dry with a paper towel.
• 2 In a medium-size bowl, mix oregano, thyme, lemon pepper, chipotle, salt and black pepper. Toss shrimp thoroughly with mixed spices.
• 3 Heat oil in a well-seasoned iron skillet or non-stick pan over high heat. Wait until oil is smoking hot, then place about ten shrimp in it so that each one has enough room to lie on its side. Cook for approximately 1-1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
• 4 Serve hot or at room temperature, with cilantro dipping sauce.
• 5 Cilantro Dipping Sauce: Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce.
• 6 Refrigerate until ready for use.