
Fry the hot peppers with the Tantillo California Extra Virgin Olive Oil and garlic in a frying pan on high heat.
When they are cooked down, plate the hot peppers alongside the chilled shrimp, and top the peppers with the chopped tomatoes.
Drizzle with Tantillo California Extra Virgin Olive Oil, and sprinkle with salt, pepper and oregano.
Ingredients
Directions
Fry the hot peppers with the Tantillo California Extra Virgin Olive Oil and garlic in a frying pan on high heat.
When they are cooked down, plate the hot peppers alongside the chilled shrimp, and top the peppers with the chopped tomatoes.
Drizzle with Tantillo California Extra Virgin Olive Oil, and sprinkle with salt, pepper and oregano.