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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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The very best of Mexico! Ingredients:
1 lb medium shrimp, peeled and deveined |
2 tablespoons salt |
2 plum tomatoes, seeded and chopped |
3 jalapeno peppers, seeds and ribs removed and chopped |
1 serrano chili, seeds and ribs removed and chopped |
1/3 cup red onion, chopped |
2 green onions, chopped |
1/3 cup cilantro, chopped |
1 cucumber, peeled and chopped |
1 avocado, peeled and chopped |
3/4 cup fresh lime juice |
3/4 cup fresh lemon juice |
Directions:
1. In a large pot, bring 4 quarts of water and 2 tblsp of salt to a boil. Add the shrimp and cook for 1 minute. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2. Drain the shrimp and cut in half or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for 1/2 hour.
3. Mix in the onions, tomatoes and chilis and refrigerate another 1/2 hour to 1 hour.
4. Add the cilantro, cucumber and avocado. Spoon into individual serving dishes - I use cocktail glasses - and serve.
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