Shrimps with Cilantro, Jalapeno and Lime

This is a super speedy recipe! If you have a food processor, it will be done in 20 minutes, promise! The kind of recipe that I love to do when I'm pressed with time or when I don't feel like being in the kitchen too long. Delicious and super healthy! Cilantro for removing heavy metals. Jalapenos for blood circulation. Garlic for purifying your blood. It's very cleansing and lean. The kind you should do right after Thanksgiving :0)

Ingredients

Serves 2

3 tbsp of coconut oil

1 lb of shrimps, peeled and deveined

2 medium garlic clove, minced with the jalapenos in your food processor

1 jalapenos, minced (you don't need to seed it - it will be just barely hot)

1/4 cup clam broth (or chicken stock)

Juice of 1/2 lime (all limes are not the same size or do not contain the same amount of juice. For this reason, I suggest you add the lime juice gradually until you are please with the taste)

1/2 cup of cilantro, chopped, using your food processor

Celtic salt

Directions

Heat coconut oil in medium size skillet over medium high heat. Saute shrimps for 3 minutes, turning only once (to have nice and brown shrimps). Reduce heat to medium. Add garlic and jalapeno. Saute 30 seconds. Add clam (or chicken) broth and lime juice. Reduce liquids for 1 minute. Add cilantro and season with salt. No pepper is necessary since there is a jalapeno. Serve with rice, millet, kasha or quinoa.

Happy Thanksgiving everyone!