1 7-ounce jar pickled whole jalapeños and 1/4 cup of pickling liquid
1/4 cup fresh lime juice
1/4 cup minced fresh cilantro
1/4 teaspoon salt
How to Make It
Place the shrimp in enough lightly salted water to cover. Bring to a boil. Cover and immediately remove from heat. Set aside 1 minute. Drain and rinse the shrimp under cold water to stop the cooking. Cut the jalapeños in half lengthwise. Place in a large bowl with the shrimp. Toss with the pickling liquid, lime juice, cilantro, and salt. Cover and refrigerate up to 1 day ahead.