Serves four
Ingredients
- 2-pounds large size Texas Wild Caught Shrimp, peeled and deveined
- 4 cups water
- 3 tablespoons kosher salt
- 1⁄2 cup fresh squeezed lime juice
- 1⁄2 cup fresh squeezed lemon juice
- 1⁄2 cup red onion, finely diced
- 1 serrano chile, seeded and minced
- 3⁄4 cup mango, peeled & diced
- 3⁄4 cup seedless cucumber, diced
Preparation
- Cut shrimp in one-inch pieces
- In a medium saucepan, mix water and salt together. Place the pan on high heat and bring the water to a boil.
- Add the raw, thawed shrimp pieces to the boiling water and stir gently. Reduce the heat to a gentle simmer.
- Cook until the shrimp flesh is firm, pearly, and opaque throughout; timing depends on the size of the pieces. Drain promptly. Do not rely on a fixed 30-second cooking time or on citrus juice to make raw shrimp safe to eat.
- Transfer the cooked shrimp to an ice-water bath to cool quickly, then drain thoroughly.
- Place the shrimp, lemon and lime juices in a glass bowl and set in the refrigerator for about twenty minutes.
- Toss the shrimp with the remaining ingredients just prior to serving chilled.
- Serve with tostadas, crackers or fried plantain chips if desired.