The shrimp are not grilled, but boiled and served cold. Sounds really good, hoping to get DH to make this soon. Oppps, just realized. This might not be suitable for this time of year in most places, just hold on to it, it sure will taste good this hot summer. lol
Cumin-Scented Pickled Shrimp
2 lbs. unpeeled medium shrimp
1/2 cup distilled white vinegar
1/4 cup fresh lime juice (about 2 limes)
1/4 cup chopped fresh cilantro
2 TB. molasses
1 TB. ground cumin
1 garlic clove, finely chopped
salt & pepper to taste
1 ripe but firm avocado, diced
1 red bell pepper, seeded and cut in small dice
1/2 red onion, cut in small dice
In a large saucepan, bring 2 qts. water to a boil. Add shrimp to boiling water and cook for 2 minute or until the shells turn pink and the flesh is opaque. Immediately drain and refresh under cold, running water. Let cool slightly, then peel and devein.
In a medium-sized bowl, whisk together vinegar, lime juice, cilantro, molasses, cumin, garlic, salt and pepper. Add the peeled shrimp and mix well to coat them with marinade. Cover and refrigerate, stirring occasionally for at least 1 hour and up to 8 hours. Just prior to serving, mix in avocados, red peppers and onions. Serves 6
Source: Eating Well mag. July 1993 - Chris Schlesinger
Cumin-Scented Pickled Shrimp
2 lbs. unpeeled medium shrimp
1/2 cup distilled white vinegar
1/4 cup fresh lime juice (about 2 limes)
1/4 cup chopped fresh cilantro
2 TB. molasses
1 TB. ground cumin
1 garlic clove, finely chopped
salt & pepper to taste
1 ripe but firm avocado, diced
1 red bell pepper, seeded and cut in small dice
1/2 red onion, cut in small dice
In a large saucepan, bring 2 qts. water to a boil. Add shrimp to boiling water and cook for 2 minute or until the shells turn pink and the flesh is opaque. Immediately drain and refresh under cold, running water. Let cool slightly, then peel and devein.
In a medium-sized bowl, whisk together vinegar, lime juice, cilantro, molasses, cumin, garlic, salt and pepper. Add the peeled shrimp and mix well to coat them with marinade. Cover and refrigerate, stirring occasionally for at least 1 hour and up to 8 hours. Just prior to serving, mix in avocados, red peppers and onions. Serves 6
Source: Eating Well mag. July 1993 - Chris Schlesinger
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