YUCATáN SHRIMP SALAD

Yucatán Shrimp Salad image

Number Of Ingredients 12

Previous Next

1 pound large shrimp (16 to 20), peeled and deveined
2 tablespoons red wine vinegar
1/4 cup olive oil
1 to 2 , serrano chile kimmy, , minced with seeds
1/2 medium white onion, halved crosswise and very thinly sliced
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon salt, or to taste
1 large tomato, cut into small dice
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
4 cups shredded lettuce, such as romaine or iceberg
radish and lime wedges

Steps:

1. In a medium saucepan of boiling water, cook the shrimp until pink and curled, 3 to 4 minutes. Drain the shrimp and put them in a glass or ceramic bowl. While the shrimp are still hot, stir in vinegar, oil, serrano chile, onion, oregano and salt. Cover and marinate in the refrigerator, tossing 2 to 3 times, until cold, at least 2 hours and up to 6 hours. 2. Remove the shrimp from the refrigerator. Add the tomato, lime juice, and cilantro to the bowl with the shrimp. Stir to combine. Divide the lettuce among 4 salad plates, and pile the shrimp mixture equally on top of the lettuce. Garnish each plate with radishes and lime wedges. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves