Ingredients
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2 pounds large shrimp, peeled and deveined
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1 tablespoon salt
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1 lemon, cut in half
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8 cups water
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3/4 cup white wine vinegar or tarragon vinegar
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3/4 cup olive oil
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1 to 2 serrano chiles (more or less, depending on taste), seeds and veins removed, finely minced OR 1 dried chile de árbol, crushed (no seeds)
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1/4 cup fresh cilantro, chopped
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2 large cloves garlic, minced or pressed
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2 tablespoons fresh cilantro, chopped (if desired)
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3 green onions (white part only), minced
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freshly ground black pepper, to taste
Instructions
- 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.
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