From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Bring a large pot of water to boil. Add the shrimp and cook until pink, about 3 minutes. Transfer to a large bowl of ice water. Drain. Place shrimp in a large bowl.
2. In a medium-sized bowl, whisk together the next 9 ingredients. Pour marinade over shrimp, gently toss to coat.
3. In a large shallow dish, layer shrimp, lemon slices and onion. Pour remaining marinade over shrimp. Cover and refrigerate at least 6 hours.
SERVES: 6 - 8
- 2 pounds large uncooked shrimp, peeled, deveined with tails left intact
- 3/4 cup olive oil
- 1/2 cup fresh finely chopped cilantro
- 1/4 cup white wine vinegar
- 2 – 3 Tablespoons fresh lemon juice
- 2 jalapeno peppers, seeded and minced
- 2 large cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- Salt and Pepper to taste
- 1 large lemon, sliced
- 1 large red onion, sliced
TO PREPARE:
1. Bring a large pot of water to boil. Add the shrimp and cook until pink, about 3 minutes. Transfer to a large bowl of ice water. Drain. Place shrimp in a large bowl.
2. In a medium-sized bowl, whisk together the next 9 ingredients. Pour marinade over shrimp, gently toss to coat.
3. In a large shallow dish, layer shrimp, lemon slices and onion. Pour remaining marinade over shrimp. Cover and refrigerate at least 6 hours.
SERVES: 6 - 8
