With summer officially here, I am trying to get into the kitchen to create some seasonally appropriate eats. As you know, I’ve been so breakfast obsessed lately that I’ve barely created one lunch or dinner to share. I’m declaring that it’s that time to get back into the other two wonderful meals of the day. I’m kicking off my new resolve with these beautiful, one-bite Lemon Cilantro Shrimp.

Ingredients (makes 10 bites)
10 shrimp with tails removed, peeled and deveined (I used 18-20 count wild-caught mexican shrimp)
1/2 teaspoon of each: smoked paprika, coriander, crushed red pepper, cracked black pepper, and kosher salt
2 tablespoons olive oil

1/4 cup dry white wine

Lemon Cilantro Pesto:
1/2 cup cilantro
1 large garlic clove
1/4 olive oil
juice of 1/2 lemon or 1/4 cup

1 radish, thinly sliced

1. Place shrimp in a zip-top bag and add spices and olive oil. Close bag and massage spices and oil to evenly coat. Marinate for at least 10 minutes.

2. While shrimp are marinating, add all pesto ingredients into food processor (or you can chop dry ingredients and hand-mix with the oil & lemon!) and set aside with sliced radishes.

3. Heat a skillet over medium-high heat and sear shrimp in a dry pan for 2 minutes per side. The shrimp will still be slightly underdone at this stage.
4. Slowly add white wine to pan, using the wine to get the brown bits from the bottom of the pan up and into the sauce. Continue to cook the shrimp for 1 minute before removing the shrimp from the heat.

5. Assemble each bite by topping each shrimp with a radish slice and a generous spoonful of the pesto. Finish with a little more fresh lemon juice.