8/30/12 - Shrimp Caribbean

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Posted: Thursday, August 30, 2012 10:12 am | Updated: 2:44 pm, Wed Sep 11, 2013.

Appetizer Portion/5 Servings

One Pound 16/20 Shrimp Cooked in Salted Water

Juice of One Orange

Juice of One Lime

Juice of ½ Lemon

Zest of One Lime

4 Tbsp. Scallion Rings

½ Cup Red/Yellow Pepper Tiny Dice

1 Tsp. Hot Sauce

½ Tsp. Basil

½ Tsp. Chopped Garlic

Salt/Pepper to Taste

3 Tbsp. Salt to Boil Shrimp

2 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Fresh Parsley

1 Tbsp. Fresh Chives

To Cook the Shrimp~

Bring a quart of water to a boil, add the 3 Tbps. salt to the water. Peel and devein, then butterfly cut the shrimp. Add shrimp and turn off heat. Let the shrimp poach gently. When they are pink and curled up slightly they are ready (taste one just to make sure).

To Assemble~

Place cooked shrimp in a bowl. Add the citrus juices and zest. Add spices and cut vegetables and the rest of the ingredients. Let shrimp marinate for at least an hour. Serve in a festive bowl with citrus garnish.

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