Name: Marinated Tiger Shrimp with Lemon and Lime
Ingredients: 2 lb Shrimp, uncooked tiger; 3/4 c Cider vinegar; 2 Limes, juiced; 4 Scallions, roughly chopped; 1 tb Fresh cilantro, torn leaves; 2 Red onions, finely sliced; Salt and pepper; 1 Lemon, cut into wedges; 1 Lime, cut into wedges; Toasted brioche bread

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Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
		5vinegar, Appetizers, 2eat-lf	4	Servings

INGREDIENTS

2	lb	Shrimp, uncooked tiger
3/4	c	Cider vinegar
2		Limes, juiced
4		Scallions, roughly chopped
1	tb	Fresh cilantro, torn leaves
2		Red onions, finely sliced
		Salt and pepper
1		Lemon, cut into wedges
1		Lime, cut into wedges
		Toasted brioche bread

INSTRUCTIONS

TO SERVE
1. Cook the shrimp in a large saucepan of boiling salted water for a few
minutes until they turn pink. Drain and place in a bowl. Pour over the
vinegar and lime juice, and add the remaining ingredients.
2. Chill for 2 hours or overnight. Serve with the lime and/or lemon wedges,
and toasted brioche.
"CIDER VINEGAR gives a special zing, and marries well with the lemon, lime,
and the fresh taste of cilantro." McServing 301 cals, 12% ff. 4.2 g fat.
source: Clare Gordon-Smith (1996) Basic Flavorings: Vinegar (Courage
Books). MC Formatting by Kitchen Path (phannema@wizard.ucr.edu) June 1997
Recipe by: Basic Flavorings: Vinegar Posted to Digest eat-lf.v097.n166 by
Kitchen PATh <phannema@wizard.ucr.edu> on Jun 29, 1997

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