30 Min

• 1 bunch Watercress
• 4 Anchovy Fillets
• 1 handful Mint Leaves
• 2 tsp Dijon Mustard
• 1 Garlic Clove, crushed
• 8 Tbsp Extra Virgin Olive Oil
• Juice from 1 Lemon
• 2 Tbsp Capers
• 1/2 Tbsp Unsalted Butter
• 1/2 Tbsp Olive Oil
• 8 oz Peeled and Veined Shrimp
• Sea Salt and Freshly Cracked Black Pepper

Start by making salsa verde. Finely chop herbs, capers, anchovy, and watercress, then mix with Dijon, lemon juice, and olive oil. Season with sea salt and pepper, to taste, and set aside. 

Heat butter and oil in very large skillet over medium heat. Turn heat to medium high, add shrimp and pepper flakes, if using, season with sea salt and pepper. Space shrimp so they are in a single layer. Cook 1 minute, then stir and redistribute so that raw sides of shrimp are against pan. Once shrimp are opaque, remove from pan. 

Serve salsa over shrimp.