Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Large shrimp; peeled and deveined |
| 1 tablespoon | Salt |
| 1 \N | Lemon; cut in half |
| 8 cups | Water |
| ¾ cup | White wine vinegar or tarragon vinegar |
| ¾ cup | Olive oil |
| 1 \N | Serrano chiles; (more or less, depending on taste), seeds and veins removed, finely minced OR, up to 2 |
| 1 \N | Dried chile de árbol; crushed, (no seeds) |
| ¼ cup | Fresh cilantro; chopped |
| 2 larges | Cloves garlic; minced or put through a garlic press |
| 2 tablespoons | Fresh cilantro; chopped, (if desired) |
| 3 \N | Green onions; (white part only), minced |
| \N \N | Freshly ground black pepper; to taste |
These might be good at a Superbowl party. From Texas Cooking Online: Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from heat and drain.
Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times.
To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well.
Arrange in a serving dish, and serve immediately.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Jan 03, 1999, converted by MM_Buster v2.0l.