Recipes
Photo by WGBH
Ingredients
2 pounds wild shrimp (36-40 count), peeled, deveined and cut in half
Juice of 7 limes, to taste
1 English cucumber, peeled and julienned
2 serrano chiles (or less depending on how hot you like it), sliced
Kosher salt & pepper
1 cucumber, peeled, seeded and julienned
1/2 small red onion, thinly sliced
Blanco tequila to taste
Directions
1. Marinate shrimp in juice of 5 limes for 10 minutes in the refrigerator.
2. In the meantime, puree half of cucumber, one chile and juice of two limes, to taste, in a blender until smooth. Season with salt and pepper.
3. Drain shrimp and transfer to serving plate. Pour cucumber mixture over shrimp. Scatter remaining julienned cucumber, sliced red onion and remaining chile on top and drizzle with tequila.
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