Last week we enjoyed most of our meals chilled or room temperature. Easy to make, easy clean-up and a good meal on a hot day.
Mexican Shrimp, Perfect dinner for two
1 Pound Large Shrimp, shelled and deveined with tails removed.
Kosher Salt
½ TSP baking soda
6 TBSP fresh lime juice (about 8 or 9 limes)
2 TBSP Fresh Orange Juice
1 Cup diced onion
¾ cups tomato puree
½ cup ketchup
3 TBSP chopped cilantro
1 Jalapeno or Serrano Pepper, stemmed, seeded, and finely diced
1 Avocado
Hot Sauce, if you like it spicy
In a large bowl, toss shrimp with 1 tsp kosher salt and baking soda until evenly coated. Transfer to the refrigerator for 15 minutes.
In a medium bowl, stir together 4 TBSP lime juice with onion, tomato puree, ketchup, cilantro, orange juice and the jalapeno.
In a medium pot, combine 2 Qts of cold water with remaining 2 TBSP lime juice and 1 TSP Kosher salt. Add shrimp, set over medium high heat, and cook, stir occasionally, water temperature should be 170F on an instant read thermometer, and shrimp are just cooked through.
Drain cooked shrimp, rinse under cold running water, and drain well. Cut shrimp into ½ inch pieces. Add shrimp to bowl with sauce and toss to combine. Taste. Add more lime juice, salt and if you like it hot a bit of hot sauce..
Serve with butter lettuce, sliced Avocado and lime wedges.
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