INGREDIENTS

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>

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