This dish with pink shrimp and bright green flecks of cilantro reminds me of spring. It’s easy to make and stunning to present. Don’t limit yourself to boiled shrimp; put steak, chicken, and even vegetables in this marinade before grilling them. Serve in stemmed wine or Martini glasses.
Read Related: Baked Shrimp Veracruz
Make 8 servings
5 green onions
1 bunch cilantro
1 cup fresh lime juice
2 T vegetable oil
¼ cup sugar
2 serrano chiles, stemmed
1 T salt
3 garlic cloves
2 lbs cooked shrimp, peeled and deveined
Place all ingredients (except shrimp) in blender and purée until smooth.
Pour mixture over shrimp in bowl to coat.
Cover and marinate in refrigerator overnight.
Drain off liquid before serving.
This recipe was originally published in My Family, My Friends, My Food.
To learn more about Chef Michael Flores click here.