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Ingredientes
- 2 lb Extra jumbo shrimp, peeled and deveined
- 1 c. Fresh lime juice
- 1/4 c. Extra virgin olive oil
- 1 lrg Red onion, halved and very Thinly sliced
- 1 1/2 x Lime, thinly sliced
- 1/4 c. Fresh cilantro, finely minced
- 1 tsp Dry oregano Salt Freshly grnd pepper
Direcciones
- To poach the shrimp: Bring a large pot of water to a rolling boil, using sufficient water to cover the shrimp by at least 1 inch. Add in 1 Tbsp. salt for each 2 qts water. Prepare a large bowl of ice water to one side.
- Drop the shrimp into the boiling water. The cool shrimp will cold the water slightly, allowing the shrimp to poach. Let the water return to a simmer, but reduce the heat, if necessary, to keep the water from boiling again. Poach the shrimp till they turn pink on the outside and the tails just curl, about 1 - 2 min. (To test, cut into one shrimp. The flesh of raw shrimp is gray and translucent/soft; which of cooked shrimp is white and opaque.) Lift the shrimp from the pot and immediately plunge them into the ice water to stop the cooking action, then drain.
- Put the shrimp in a bowl, pour the lime juice over them, toss, cover, and let them marinate for at least 1 hour, tossing occasionally. Then drain the shrimp, drizzle the extra virgin olive oil over them, and add in the onion, sliced lime, cilantro, and oregano. Season with salt and freshly grnd pepper, and toss to combine all ingredients. Cover and chill for 2 - 3 hrs
- (or possibly overnight). Serve with toothpicks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 9 servings | |
| Calories 174 | |
| Calories from Fat 69 | 40% |
| Total Fat 7.79g | 10% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 151mg | 6% |
| Potassium 246mg | 7% |
| Total Carbs 5.23g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.31g | 1% |
| Protein 20.77g | 33% |
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