Recipe ingredients
- 2 lbs. large shrimp, peeled and deveined
- 1 teaspoon salt
- 1 lemon, cut in half
- 8 cup water
- 3/4 cup white wine vinegar or tarragon vinegar
- 3/4 cup olive oil
- 1-2 serrano chiles, seeds and veins removed, finely minced
- 1/4 cup fresh cilantro, chopped
- 2 large cloves garlic, minced or put through a garlic press
- 2 teaspoon fresh cilantro, chopped
- 3 green onions, minced
- Freshly ground black pepper, to taste
Recipe method
- 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.
Other tex mex recipes:
Spicy marinated shrimp recipe
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