This dish with pink shrimp and bright green flecks of cilantro reminds me of spring. It’s easy to make and stunning to present. Don’t limit yourself to boiled shrimp; put steak, chicken, and even vegetables in this marinade before grilling them. Serve in stemmed wine or Martini glasses.
Read Related: Baked Shrimp Veracruz
5 green onions
1 bunch cilantro
1 cup fresh lime juice
2 T vegetable oil
¼ cup sugar
2 serrano chiles, stemmed
1 T salt
3 garlic cloves
2 lbs cooked shrimp, peeled and deveined
- Place all ingredients (except shrimp) in blender and purée until smooth.
- Pour mixture over shrimp in bowl to coat.
- Cover and marinate in refrigerator overnight.
- Drain off liquid before serving.
This recipe was originally published in My Family, My Friends, My Food.