Name: Marinated Shrimp with Onions and Cilantro
Ingredients: 2 lb Extra jumbo shrimp; peeled and deveined; 1 c Fresh lime juice; 1/4 c Olive oil; 1 lg Red onion; halved and very; Thinly sliced; 1 1/2 Lime; thinly sliced; 1/4 c Fresh cilantro; finely chopped; 1 ts Dried oregano; Salt; Freshly ground pepper

Here are four differences between deceit and honesty in our hearts: One, a deceitful heart doesn’t know its sins because it doesn’t want to know. But an honest heart is saying, “I’m listening. I’m open.” Two, a deceitful heart is more alert to how a sermon applies to someone else. But an honest heart is too concerned about itself to be busy with other people’s weaknesses. Three, a deceitful heart, when it isn’t growing, blames its inertia on hardship or its church or even on God Himself. But an honest heart says, “I need to get in gear.” Four, a deceitful heart delays response: “I’ll get around to it. But I just can’t right now.” An honest heart puts God first: “Lord, whatever You want, even right now.”

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Seafood		Appetizers, Seafood	9	Servings

INGREDIENTS

2	lb	Extra jumbo shrimp; peeled and deveined
1	c	Fresh lime juice
1/4	c	Olive oil
1	lg	Red onion; halved and very
		Thinly sliced
1 1/2		Lime; thinly sliced
1/4	c	Fresh cilantro; finely chopped
1	ts	Dried oregano
		Salt
		Freshly ground pepper

INSTRUCTIONS

To poach the shrimp:  Bring a large pot of water to a rolling boil, using
enough water to cover the shrimp by at least 1 inch.  Add 1 tablespoon salt
for each 2 quarts water.  Prepare a large bowl of ice water to one side.
Drop the shrimp into the boiling water.  The cold shrimp will cool the
water slightly, allowing the shrimp to poach.  Let the water return to a
simmer, but reduce the heat, if necessary, to keep the water from boiling
again.  Poach the shrimp until they turn pink on the outside and the tails
just curl, about 1 - 2 minutes.  (To test, cut into one shrimp. The flesh
of raw shrimp is gray and translucent; that of cooked shrimp is white and
opaque.)  Lift the shrimp from the pot and immediately plunge them into the
ice water to stop the cooking action, then drain.
Put the shrimp in a bowl, pour the lime juice over them, toss, cover, and
let them marinate for at least 1 hour, tossing occasionally.  Then drain
the shrimp, drizzle the olive oil over them, and add the onion, sliced
lime, cilantro, and oregano.  Season with salt and freshly ground pepper,
and toss to combine all ingredients.  Cover and refrigerate for 2 - 3 hours
(or overnight).  Serve with toothpicks.
Posted to EAT-L Digest 03 Sep 96
Date:    Wed, 4 Sep 1996 07:50:43 -0400
From:    Betsy Burtis <ebburtis@IX.NETCOM.COM>

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”