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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