4 pounds raw tiger shrimp
Juice of 6 limes
Juice of 4 lemons
4 tomatoes , seeded and chopped
1 cucumber peeled, seeded, and chopped
Cilantro to taste
2 avocados
1 tsp. Olive Oil
1/4 tsp. Ground pepper
Peel, devein and cut shrimp in 1/2 to 3/4 in pieces. Spread on a glass baking dish. Pour lemon and lime juice over shrimp. Toss well and refrigerate for 2 hours, mixing occasionally. The acid in the lemons and limes will cook the shrimp. ?Toss prepared shrimp with remaining ingredients and refrigerate 1 hour or longer up to overnight. Serve cold with tortilla chips.
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