Mexican Marinated Shrimp


by Chef Liz
 

This fabulous marinated shrimp salad or appetizer, laced with fresh lime juice and cilantro, makes a great alternative to the hum-drum traditional shrimp cocktail we always see as well as the tequila or margarita doused shrimp we often come across on Mexican restaurant menus. Minced jalapeno peppers add just the right amount of zip–use as much as you like depending on their potency. For those of us, especially in early recovery, who enjoy the endorphin rush that only spicy food can provide, this dish will surely satisfy!

Marinating overnight will really boost the flavor, but it can also be enjoyed in just a couple of hours if you can’t wait. Serve as part of a Mexican spread with Guacamole and Chips and a side bowl of Quickie Gazpacho (see Recipe) to make this delicious cold soup).

Makes 4 servings

1 pound bag frozen cooked jumbo shrimp, tail on

1 medium-size jalapeno, or more to taste, seeded and minced

2 tablespoons chopped fresh cilantro leaves

1/4 cup light olive oil

Juice of 1 lime

1 tablespoon red wine vinegar

Salt and pepper to taste

Lime wedges for serving



Place the shrimp in a large colander and thaw under cold running water or spray. Pat dry and transfer to a large mixing bowl.

In a small mixing bowl, whisk together the jalapeno, cilantro, olive oil, lime juice, and vinegar until the mixture thickens, then pour over the shrimp. Gently toss with a rubber spatula until the shrimp are well coated. Season lightly with salt and pepper (you can add more to taste later), cover with plastic wrap, and refrigerate at least 2 hours or preferably overnight. Occasionally, give the shrimp a light tossing in the marinade to coat evenly.

To serve, remove the shrimp from the marinade with a slotted spoon and divide among 4 plates, garnishing each plate with a lime wedge. You can also serve family style, straight from the bowl.