SOUTH OF THE BORDER SHRIMP

South of the Border Shrimp image

Another "California Sizzles" recipe. Have not tried it yet, but I like the idea of boiling the shrimp first and then covering it with a spicy, lemony marinade. It is served chilled after marinating in the refrigerator for at least 6 hours (not included in prep time). An easy and delicious appetizer.

Provided by DailyInspiration

Categories Lemon

Time 33m

Yield 6-8 serving(s)

Number Of Ingredients 12

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Ingredients

2 lbs large raw shrimp, peeled, deveined with tails left intact
3/4 cup olive oil
1/2 cup fresh cilantro, finely chopped
1/4 cup white wine vinegar
2 -3 tablespoons fresh lemon juice
2 jalapeno peppers, seeded and minced
2 large garlic cloves, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
salt and pepper
lemon slice
red onion, slices

Steps:

Bring a large pot of water to boil (salted if preferred). Add the shrimp and cook until pink, about 3 minutes. Transfer to a large bowl of ice water. Drain and place shrimp in a large bowl.
In a medium-sized bowl, whisk together the next 9 ingredients. Pour some of the marinade over shrimp, gently tossing to coat.
In a large shallow dish, layer shrimp, lemon slices and onion. Pour remaining marinade over shrimp. Cover and refrigerate at least 6 hours.

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