Recipe - Marinated Shrimp With Onions And Cilantro

2 pound Extra jumbo shrimp; peeled
and deveined
1 cup Fresh lime juice
One fourth cup Olive oil
1 lg Red onion; halved and very
Thinly cut or sliced up
1 One half Lime; thinly cut or sliced up
One fourth cup Fresh cilantro; finely
chopped
1 teaspoon Dried oregano
Salt
Freshly ground pepper

To poach the shrimp: Bring a large pot of water to a rolling boil, using
enough water to cover the shrimp by at least 1 inch. Add 1 tablespoon salt
for each 2 quarts water. Prepare a large bowl of ice water to one side.
Drop the shrimp into the boiling water. The cold shrimp will cool the
water slightly, allowing the shrimp to poach. Let the water return to a
simmer, but reduce the heat, if necessary, to keep the water from boiling
again. Poach the shrimp until they turn pink on the outside and the tails
just curl, about 1 2 minutes. (To test, cut into one shrimp. The flesh
of raw shrimp is gray and translucent; that of cooked shrimp is white and
opaque.) Lift the shrimp from the pot and immediately plunge them into the
ice water to stop the cooking action, then drain.

Put the shrimp in a bowl, pour the lime juice over them, toss, cover, and
let them marinate for at least 1 hour, tossing occasionally. Then drain
the shrimp, drizzle the olive oil over them, and add the onion, cut or sliced up
lime, cilantro, and oregano. Season with salt and freshly ground pepper,
and toss to combine all ingredients. Cover and refrigerate for 2 3 hours
(or overnight). Serve with toothpicks.
Posted to EATL Digest 03 Sep 96

Date: Wed, 4 Sep 1996 07:50:43 0400

From: Betsy Burtis ebburtis@IX.NETCOM.COM