Recipe - Marinated Tiger Shrimp With Lemon And Lime

2 pound Shrimp, uncooked tiger
Three fourths cup Cider vinegar
2 Limes, juiced
4 Scallions, roughly chopped
1 tablespoon Fresh cilantro, torn leaves
2 Red onions, finely cut or sliced up
Salt and pepper

TO SERVE
1 Lemon, cut into wedges
1 Lime, cut into wedges
Toasted brioche bread

1. Cook the shrimp in a large saucepan of boiling salted water for a few
minutes until they turn pink. Drain and place in a bowl. Pour over the
vinegar and lime juice, and add the remaining ingredients.

2. Chill for 2 hours or overnight. Serve with the lime and/or lemon wedges,
and toasted brioche.

"CIDER VINEGAR gives a special zing, and marries well with the lemon, lime,
and the fresh taste of cilantro." McServing 301 cals, 12% ff. 4.2 g fat.
source: Clare GordonSmith (1996) Basic Flavorings: Vinegar (Courage
Books). MC Formatting by Kitchen Path (phannema@wizard.ucr.edu) June 1997

Recipe by: Basic Flavorings: Vinegar Posted to Digest eatlf.v097.n166 by
Kitchen PATh phannema@wizard.ucr.edu on Jun 29, 1997