Ingredients
1 pound raw shrimp (26-30 size), peeled and deveined, but tails left on
MARINADE:
2 tablespoons lime juice
1/4 cup chopped cilantro
1 or 2 jalapenos, seeded, deveined, and minced
2 tablespoons olive oil
1 tablespoon white wine vinegar
Preparation
Combine marinade ingredients in a bowl large enough to hold the cooked shrimp and set aside.
Have a bowl of iced water ready. Briefly cook the shrimp in boiling water just until they begin to turn pink. Drain the shrimp in a colander and then put them into the iced water to quickly cool. Drain the shrimp when cool and combine with the marinade. Refrigerate shrimp in the marinade for about 30 minutes or up to a maximum of 4 hours. Serve with hors d’oeuvre picks on a bed of lettuce.
