For many, firm, sweet shrimp is a cause for celebration. Then what better way to honor Cinco de Mayo than with an easy shrimp dish, such as Matt Martinez’s Jalapeño-Lime Marinated Shrimp. Serve this colorful dish as an appetizer or as a salad on lettuce leaves.
Jalapeño-Lime Marinated Shrimp
1 pound shrimp, shelled and deveined
1 cup chopped or julienned red bell pepper
1 cup coarsely chopped white onion
1/2 cup lime juice
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 cloves garlic, thinly sliced
1 jalapeño, thinly sliced
1 1/2 teaspoons salt
1 teaspoon sugar, or less, to taste
1/4 teaspoon crushed leafy oregano (Mexican oregano works best)
1/4 teaspoon black pepper
Grill or broil the shrimp and let them cool.
In a bowl, mix the bell pepper, onion, lime juice, olive oil, cilantro, garlic, jalapeño, salt, sugar, oregano and black pepper, and taste for seasoning. Add the shrimp and toss. Cover and refrigerate for 2 to 3 hours before serving.
Makes 4 servings.
From “MexTex” by Matt Martinez