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This is an
awesome Mexican appetizer...
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5
lbs |
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raw
shrimp, peeled and deveined |
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10
medium |
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limes, juiced |
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1
bunch |
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green onions plus tops, minced |
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4
canned |
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jalapeños, seeded and cut into strips |
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¾
cup |
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peanut oil |
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¼
cup |
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fresh lemon juice |
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1
cup |
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chopped fresh parsley |
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½
tsp |
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dried oregano |
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1
tsp |
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dried tarragon |
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salt
and pepper to taste |
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3
large |
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tomatoes, peeled, seeded and chopped |
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sliced green olives |
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1 |
Arrange raw
shrimp in a deep dish and cover with lime juice.
Cover with plastic wrap and refrigerate for at
least 6-8 hours. At the end of the marinating
period, add all remaining ingredients except
olives and tomatoes, mixing well. Refrigerate
until serving time. |
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2 |
Drain shrimp
and add tomatoes. Garnish with sliced olives. |
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3 |
Serve alone
or with tortilla chips. |
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Servings: 20 |
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Cooking Tips |
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*The citric acid in
the limes "cooks" the shrimp. |
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