Ingredients
.333 cup(s) cilantro, finely chopped .333 cup(s) flat-leaf parsley, finely chopped 3 tablespoon(s) lemon juice 1 clove(s) garlic, finely minced 1 teaspoon(s) smoked or regular paprika 1 teaspoon(s) ground cumin 1 teaspoon(s) kosher salt .25 teaspoon(s) cayenne pepper .25 cup(s) extra virgin olive oil 1 pound(s) cooked large shrimp, with tail shells intact 1 can(s) (15.5-ounce) butter beans, rinsed and drained 1 large red tomato, cut into 1/2-inch dice 1 large yellow tomato, cut into 1⁄2-inch dice 3 stalk(s) celery, sliced 6 ounce(s) feta cheese, cubed .25 cup(s) pitted kalamata olives, sliveredDescription
Redbook Magazine
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