Serves: 6
Total Calories: 129
1. In a large saucepan, bring to a boil about 2 quarts of water. Add the shrimp, reduce heat to low, and cook the shrimp until pink and curled, about 3 to 4 minutes. Drain the shrimp under cold running water and put them in a large bowl.
2. In a blender, purée as smooth as possible the serrano, garlic, onion, cilantro, vinegar, and oil. Season with salt. Put about 2 tablespoons sauce in the bowl with the shrimp. Toss well to coat. Arrange the shrimp on a serving platter in even rows. Put the remaining sauce in a small bowl for dipping. Serve the shrimp with cocktail picks and the remaining sauce.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chilled Shrimp in Cilantro Salsa recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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