Title: Spicy Marinated Shrimp
Categories: None
Yield: 1 servings

2 lb Large shrimp; peeled and
-deveined
1 tb Salt
1 Lemon; cut in half
8 c Water
3/4 c White wine vinegar or
-tarragon vinegar
3/4 c Olive oil
1 Serrano chiles; (more or
-less, depending on taste),
-seeds and veins removed,
-finely minced OR, up to 2
1 Dried chile de árbol;
-crushed, (no seeds)
1/4 c Fresh cilantro; chopped
2 lg Cloves garlic; minced or put
-through a garlic press
2 tb Fresh cilantro; chopped, (if
-desired)
3 Green onions; (white part
-only), minced
Freshly ground black pepper;
-to taste

These might be good at a Superbowl party. From Texas Cooking Online:

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.

Posted to CHILE-HEADS DIGEST by Judy Howle on Jan 03,
1999, converted by MM_Buster v2.0l.