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Ingredients
- 2 pounds of raw medium or large shrimp, head on
- *15-20 limes, juiced
- kosher salt and freshly ground black pepper, to taste
- 2 cucumbers
- 3 Roma tomatoes,
- 1 red onion
- 7 Jalapenos, seeded and ribs removed if desired
- Sliced avocado, for garnish
- Tortilla chips, to serve
- Hot sauce and tajin, if desired
Instructions
- Peel the shrimp removing the heads and shells and saving for another use. Cut into bit sized pieces, about 3 pieces per shrimp depending on the size.
- In a bowl combine the raw shrimp with enough lime juice to cover the shrimp. Reserve the remaining juice for the chili sauce. Season with salt and pepper and cover the bowl with a hand towel. Allow the shrimp to “cook” with the lime. This should take about 10 minutes. They will be firm and opaque when ready.
- As the shrimp “cook”, begin preparing the vegetables. Peel and finely dice the cucumbers, tomatoes and the red onion. Set aside.
- In a blender, combine the jalapenos with enough of the remaining lime juice to puree until smooth. Blend on high until smooth and bright green. Season to taste.
- Remove the cooked shrimp from the lime juice and place in a shallow bowl. Strain the chili sauce over the shrimp and toss gently to combine. Sprinkle in the cucumber, tomato and onion and toss to combine. Garnish with the sliced avocado. Serve with lots of tortilla chips for scooping along with your favorite hot sauce and Tajin.
