Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
This pretty shrimp ceviche-style dish makes for a delicious warm-weather appetizer. In this recipe, the shrimp are cooked until just done and then marinated with lime juice and other veggies. Serve in your best glassware for extra-special presentation.
Makes 4 cups
1 pound small shrimp, peeled and deveined
1 small cucumber, quartered and sliced
1/4 cup sliced red onion
1/4 cup chopped fresh cilantro
2 tablespoons minced pickled jalapeño chiles
2 garlic cloves, minced
1/4 cup fresh lime juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon cracked pepper
Cook shrimp in a pot of boiling water 3 minutes or until just done; rinse with cold water to stop the cooking process. Combine shrimp with remaining ingredients in a large nonaluminum bowl. Cover and chill several hours to combine flavors.