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Jalapeño Shrimp

Photo: Quentin Bacon
Yield Makes 8 servings

Ingredients

  • 1 1/2 pounds large peeled shrimp
  • 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

Nutrition Information

  • calcium 94 mg
  • calories 100
  • caloriesfromfat 0 %
  • carbohydrate 4 g
  • cholesterol 129 mg
  • fat 1 g
  • fiber 1 g
  • iron 2 mg
  • protein 17 mg
  • satfat 0 g
  • sodium 519 mg

How to Make It

  1. 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.