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1 pound fresh or frozen large shrimp in shells 1/4 cup snipped fresh cilantro 1/4 cup olive oil or salad oil 3 tablespoons wine vinegar 2 tablespoons lemon juice 1 fresh jalapeno pepper, seeded and finely chopped, or 1 tablespoon chopped canned jalapeno pepper 2 teaspoons capers, drained 1 clove garlic, minced 1 small lemon, halved lengthwise and sliced 1 small lime, halved lengthwise and sliced 1 small red onion, halved and thinly sliced |
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1. In a large saucepan cook fresh or frozen shrimp, uncovered, in lightly salted boiling water for 1 to 3 minutes or until shrimp turn pink. Drain and cool. Peel shrimp, leaving tails intact; de-vein and set aside.
2. For marinade, in a screw-top jar combine cilantro, oil, vinegar, lemon juice, jalapeno pepper, capers, and garlic. Cover and shake well to mix. Set aside.
3. To serve, in a large serving bowl layer sliced lemon, lime, red onion, and the shrimp, repeating until all is used. Drizzle marinade atop. Cover and chill for at least 4 hours or overnight before serving.
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