Name: Spicy Marinated Shrimp
Ingredients: 2 lb Large shrimp; peeled and deveined; 1 tb Salt; 1 Lemon; cut in half; 8 c Water; 3/4 c White wine vinegar or tarragon vinegar; 3/4 c Olive oil; 1 Serrano chiles; (more or less, depending on taste), seeds and veins removed, finely minced OR, up to 2; 1 Dried chile de árbol; crushed, (no seeds); 1/4 c Fresh cilantro; chopped; 2 lg Cloves garlic; minced or put through a garlic press; 2 tb Fresh cilantro; chopped, (if desired); 3 Green onions; (white part only), minced; Freshly ground black pepper; to taste

CATEGORY	CUISINE	TAG	YIELD
Grains	Dutch		1	servings

INGREDIENTS

2	lb	Large shrimp; peeled and deveined
1	tb	Salt
1		Lemon; cut in half
8	c	Water
3/4	c	White wine vinegar or tarragon vinegar
3/4	c	Olive oil
1		Serrano chiles; (more or less, depending on taste), seeds and veins removed, finely minced OR, up to 2
1		Dried chile de árbol; crushed, (no seeds)
1/4	c	Fresh cilantro; chopped
2	lg	Cloves garlic; minced or put through a garlic press
2	tb	Fresh cilantro; chopped, (if desired)
3		Green onions; (white part only), minced
		Freshly ground black pepper; to taste

INSTRUCTIONS

These might be good at a Superbowl party. From Texas Cooking Online:
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.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Jan 03,
1999, converted by MM_Buster v2.0l.

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