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Total Time: 1 hour and 20 minutes Serves: 8 3 Tbsp. salt 1 lemon, cut in half 2 lbs. Henry's Market 16-20 Count Raw Shrimp, peeled and deveined 1 c. lime juice, (about 7 limes) 1/2 c. lemon juice (about 2 lemons) 1 small red onion, finely chopped 1 to 2 jalapenos or Serrano chiles, finely chopped 1 bunch cilantro, chopped 1 tomatoes, seeded and chopped 1 hothouse cucumber, peeled and diced 2 avocadoes, diced Bring a large pot 2/3 full of water to a boil. Add salt, lemon and shrimp. Cover and cook 1 to 2 minutes. The shrimp are done when they are pink and opaque. Drain shrimp, rinse in cold water and cover with ice cubes. When shrimp are cool, chop into bite-sized pieces and place in a bowl. Stir in lime juice and lemon juice. Refrigerate for a 1/2 hour. Stir in onions, chiles and cilantro. Refrigerate for a 1/2 hour. Right before serving, stir in tomatoes, cucumbers and avocado. Serve with Henry's Blue and Yellow Tortilla Chips. |
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