South of the Border Shrimp |
|
 |
Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 8 |
|
Another California Sizzles recipe. Have not tried it yet, but I like the idea of boiling the shrimp first and then covering it with a spicy, lemony marinade. It is served chilled after marinating in the refrigerator for at least 6 hours (not included in prep time). An easy and delicious appetizer. Ingredients:
2 lbs large raw shrimp, peeled, deveined with tails left intact |
3/4 cup olive oil |
1/2 cup fresh cilantro, finely chopped |
1/4 cup white wine vinegar |
2 -3 tablespoons fresh lemon juice |
2 jalapeno peppers, seeded and minced |
2 large garlic cloves, minced |
1/2 teaspoon cayenne pepper |
1/2 teaspoon red pepper flakes |
salt and pepper |
lemon slice |
red onion, slices |
Directions:
1. Bring a large pot of water to boil (salted if preferred). Add the shrimp and cook until pink, about 3 minutes. Transfer to a large bowl of ice water. Drain and place shrimp in a large bowl.
2. In a medium-sized bowl, whisk together the next 9 ingredients. Pour some of the marinade over shrimp, gently tossing to coat.
3. In a large shallow dish, layer shrimp, lemon slices and onion. Pour remaining marinade over shrimp. Cover and refrigerate at least 6 hours.
|
|