Shrimp Verde hits most targets for a Charlotte weeknight: shrimp is a coastal staple here, tomatillos and jalapeños are standard at Harris Teeter and Walmart year-round, and every other ingredient is pantry-basic or trivial. The real cost driver is the shrimp itself—figure $10–$14 per pound depending on size, pushing cost per serving to $4–$5 before sides—but that's transparent and seasonal. The stated 25 minutes is honest for experienced cooks; beginners should add 5–10 minutes for blending and shrimp timing. The dish is hands-on, not fussy, feeds six cleanly, and reheats poorly (sauce breaks, shrimp toughens), making it a same-night proposition that demands attention during the last few minutes. It's solid and straightforward, not exceptional enough to edge higher without knowing portion size, fat content, or whether it leans on store-bought or homemade verde base.