This recipe is from the Yucatan Peninsula, but is Mayan in origin. The sauce mixture can be made ahead if desired, to allow flavors to blend better.
Recipe Adapted from Time-Life "Cooking Of Latin America"
Serving Size: 4

36 raw jumbo shrimp -- peeled and deveined
1 medium red onion -- finely chopped
2 jalapeno chiles -- finely chopped
2 medium roma tomatoes -- diced
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
Juice of 1 lime
Kosher salt
1 avocado -- sliced
Lettuce leaves

: Cook shrimp in boiling salted water 4-5 minutes or until pink (do not overcook). Drain into a bowl, cover and chill 1-2 hours. Put 4 small plates into the refrigerator to chill.

Meanwhile, combine onion, chiles and tomatoes in small bowl. Whisk in oil, vinegar, lime juice and salt. Prepare a bed of lettuce leaves on the chilled plates. Place slices of avocado alternating with the cooked shrimp around the outer edge of the plates. Put sauce into individual small dishes, place in the center of the plates and serve immediately.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved